After the excesses of Despoinarion’s Oscars gala dinner, today’s dish is easy, cheap (cost efficient) and tasty! In addition, it has a name that in some languages refers to sensual oscillations…
Lets start with the geography of the dish. It is a Mediterranean dish, in the large sense, as we find it also in Portugal and the Basque Country. We find it in Catalunya, Provence, Rousillon, Languedoc, Liguria, Valencia.
It is based on salt cod (bacalao), garlic and olive oil. The variations include bread, potatoes, cream. What I present today is my own version, which uses potatoes, parsley, dill, garlic, and bread crumbs. It is an all season all weather dish, and goes very well with white wine. Who said that cucina povera is not wonderful?
It is best to use salted cod for the dish. Desalinate the cod and then remove the skin. Simmer in milk for 5 minutes in medium heat. Then gently break the flesh in a food processor. Gently, otherwise, you will get a mousse instead of threads.
Chop garlic, parseley and dill and boil potates until they become soft. Remove from the heat, drain, and then gently mash them in the food processor. Bring all the ingredients together in a large mixing bowl.
Spread the mix on a baking tray that has been thoroughly oiled, cover with breadcrumds and bake in 200 degrees centigrade for 30 minutes. Remove from the oven and let it rest for 30 minutes before serving.
Prepare a mix of vegetables (fried or baked) for serving with the brandade. I have prepared a mix of red peppers, eggplants and zucchini with tomato sauce.
Cut the brandade in squares and serve over the vegetables sprinkling with chopped parsely.
Enjoy responsibly with chilled asirtiko, and let the good times roll!!!