INGREDIENTS:
- 500 grams dried and salad cod (it must be desalted at least 24 hours before cooking) https://lacucharinamagica.com/2014/03/como-desalar-bacalaotrucos-y-paso-a-paso-desalado-rapido.html
- 750 grams potatoes
- garlic (3-4 cloves)
- ¾ litre olive oil
- 4 lemons
- 1 egg
METHOD:
- Peel potatoes.
- Put them together with the desalted cod into a pan full with boiled water.
- Peel 3-4 cloves of garlic (you can add more if you prefer a stronger flavour).
- Put the garlic into a mortar and crush it until getting a creamy texture.
- Squeeze 4 lemons and strain the juice with a colander.
- Drain the boiled potatoes and let them cool.
- Put the boiled potatoes into a big bowl and crush them with a fork.
- Clean the boiled cod and remove the thorns and the skin.
- Mix the cod with the crushed potatoes and garlic.
- Stir this mixture thoroughly.
- Keep on stiring and add the oil little by little.
- Incorporate the lemon juice and the mixture will be softer then.
- Wash the fresh egg well.
- Break the egg and add it to the mixture.
- Keep on stiring for a while.
- Let it rest in the fridge and you will have a delicious starter!!!
BACALAO MENEAO IS A TRADITIONAL STARTER ON CHRISTMAS EVE. DINNER IN CALLOSA DE SEGURA. http://www.rtve.es/alacarta/videos/aqui-la-tierra/tierra-bacalao/5007053/ https://www.youtube.com/watch?v=Imf8SfrecSc
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