Instructions

1. Cut the dried cod into pieces and place them into a pan full of water.
2. Leave it under trickling running cold water for 2 days or change the water regularly (this operation allows the cod to rehydrate and get rid of saltness). It is an essential part.
3. After 2 days substitute the water with some lightly salted water, bring to boil. Make sure to remove the foam which will form when the water starts boiling.
4. Cook for 30 minutes or until the cod is white and cooked through.
5. When ready, drain the cod from the pan. Remove the skin and the bones.
6. Place the pieces of cod in a pot or a bowl with high sides and add 2 gloves of garlic.
7. Using a wooden spoon or, even better, an electric whisk, start to mix with energy slowly adding drops of oil - just like if you were making mayonnaise.
8. The quantity of the oil required will depend on the capacity of absorbing of the cod.
9. Carry on mixing till the cod will turn into a nice mousse, like a sort of cream.
10. Taste and add salt if required.
11. Add some pepper and use on fresh cut bread slices or grilled slices of polenta. Garnish with some parsley.
12. The difficulty of this dish is the mixing that can take up to an hour. To speed the process up you can use a food processor with the whisk beaters on.

• Servings : 4
• Recipe Type : Main Course
• Ingredient : Baccalà or Dried Cod, garlic, parsley, salt & pepper, Sunflower oil