Salt cod in White Trieste Style

Put it on stockfish Place in a large bowl and cover with cold water. Soak for at least two days, changing the water frequently to ensure proper soaking. Alternatively, use stockfish already soaked. When finished, the pulp should be hydrated and soft enough to be cooked easily.

Transfer it stockfish in a pot, cover it with water and salt in moderation. Bring to a boil Cook for at least three hours, maintaining an even cooking time. The fish is ready when the flesh appears tender and comes away easily, without feeling firm or stringy.

Drain it stockfish and let it cool enough to handle. Cut it into small pieces, then carefully remove the skin and all the bones. Check the flesh before proceeding: it should be clean, tender, and ready to be mixed with the dressing.

Heat in skillet a part of the extra virgin olive oil and add the cloves of garlic. Let them cook until they become golden and release their aroma, without burning them; when the oil is aromatic, remove the garlic from the skillet to avoid bitter notes.

Pour the flavoured oil on the pulp of stockfish already cleaned and mix to distribute it evenly. Let it cool. the mixture before mixing it: the mixture must be cold or just warm, so that the oil can gradually incorporate without altering the final consistency.

Transfer it stockfish in the electric blender and work it, adding more extra virgin olive oil in a thin streamProceed gradually until you obtain a soft and creamy consistency, smooth and easily spreadable. Stop processing when the consistency reaches the desired result, avoiding leaving the mixture too liquid.

Rule the mixture with salt and freshly ground pepper, then add the chopped parsley and mix carefully. Serve the salt cod on warm bread croutons, topped with black olives, or arrange it on slices of polentaThe cream should be soft, fragrant, and ready to spread.