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Receta Baccala "Carpaccio" With Herb Salad
by Global Cookbook

Baccala "Carpaccio" With Herb Salad
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  Raciónes: 4

Ingredientes

  • 1 piece dry salt cod soaked for 48 hrs, changing the water 3 to 4 times
  • 1 bn thyme, leaves only
  • 1 bn parsley, leaves only
  • 1 bn marjoram, leaves only
  • 1 bn oregano, leaves only
  • 1/2 c. Oven Roasted Tomatoes (see recipe), cut into chunks
  • 3 Tbsp. extra-virgin extra virgin olive oil plus more for drizzling
  • 1 Tbsp. freshly-squeezed lemon juice Salt to taste Freshly-grnd black pepper to taste
  • 4 Tbsp. real balsamic vinegar

Direcciones

  1. Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet knife, slice the cod into very thin slices and set aside.
  2. In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, extra virgin olive oil and salt and pepper, to taste.
  3. Divide the baccala proportionately among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle with best-quality extra virgin extra virgin olive oil and balsamic vinegar.
  4. This recipe yields 4 servings.