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ZAMORANO, OR PECORINO TOSCANO, SHREDDED

1. Heat the oil in a large skillet over medium heat until it shimmers. Add the onions and bay leaf, reduce the heat to medium-low, and cook, covered, stirring often, for 15 minutes; adjust the heat as necessary so the onions don’t burn. Uncover and continue cooking and stirring until the onions are golden brown, about 25 minutes more. Add the garlic and cook for 5 minutes. Scoop the mixture into a bowl, toss out the bay leaf, and set aside. Set the skillet aside, as well. 2. Plonk the potatoes into a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt, cover, bring to a boil, and cook over high heat until tender, 10 to 15 minutes. 3. Drain the potatoes in a colander and return them to the pot. Add 4 tablespoons of the butter and ½ cup of the milk. Mash until smooth, adding more milk if necessary. Stir in the parsley and season with salt and pepper. Set aside. 4. Position a rack in the center of the oven and crank up the heat to 425°F. 5. Add the remaining 2 tablespoons of butter to the skillet the onions were cooked in, and melt over medium-low heat. Add the our and cook, stirring continually, for 1 to 2 minutes. Whisk in the remaining 1½ cups of milk, making sure to catch all the lumps. Bring the sauce to a boil over medium heat, then reduce the heat to low and simmer, whisking constantly, until it’s the consistency of a creamy bisque, 3 to 4 minutes. Add the nutmeg and season with salt and pepper. Remove the skillet from the heat and fold in the cooked cod. 6. Scoop the cod mixture into six 1-cup gratin dishes. Cover with the onions, swirl the potatoes on top, and sprinkle with the cheese. Bake until bronzed, about 25 minutes. Let stand for 15 minute before serving. CLÁSSICO SALT COD, POTATO, AND ONION CASSEROLE bacalhau à gomes de sá

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The new portuguese table david leite  

The new portuguese table david leite  

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