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bacalhau numa casca de batata SERVES 4

rst enjoyed this dish at Herdade do Esporão, a vineyard in the Alentejo. Legend has it the Portuguese have a thousand I western ways of preparing salt cod, and I thought I’d eaten just about all

of them. This, though, was new to me. I was immediately taken by the creamy, garlicky cod-potato mixture studded with the sweetness of chestnuts. Once I perfected the recipe, I couldn’t resist creating a variation for tiny stu ed potatoes; see the second Variação. These go particularly well with a sharp-dressed salad. ATENÇÃO To be entirely gluttonous, you can deep-fry the hollowed-out potato skins in 350°F vegetable oil until golden brown before stuffing them. 2 LARGE YUKON GOLD POTATOES (ABOUT 10 OUNCES EACH) 6 OUNCES BABY SPINACH (ABOUT 4 CUPS, WELL PACKED) 10 OUNCES SALT COD, RINSED, SOAKED, COOKED, AND FLAKED INTO SMALL PIECES 1 CUP CHOPPED JARRED ROASTED CHESTNUTS WITHOUT SUGAR (SEE SOURCES) OR ¾ CUP CHOPPED WALNUTS 1 LARGE GARLIC CLOVE, FINELY MINCED 1 CUP MILK “MAYONNAISE” OR STORE-BOUGHT MAYONNAISE KOSHER SALT AND FRESHLY GROUND BLACK PEPPER ½ CUP DRIED BREAD CRUMBS

1. Position a rack in the center of the oven and crank up the heat to 450°F. 2. Stab the potatoes a few times with a knife, wrap them in foil,

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The new portuguese table david leite  

The new portuguese table david leite