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Baccalà al forno con patate light

From - Posted: Nov 01, 2010 - 42,932 views
Cooking | Baccalà al forno con patate light
Baccalà al forno con patate light
Baccala al forno con patate light
Duration: 2 minutes 37 seconds 
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http:ricette-calorie.comricettebaccala-nbsp-al-forno-con-patate-light.php Questa ricetta è veramente molto semplice da preparare. Il baccalà così cucinato è veramente ottimo, così come ottimo è l'impatto visivo di questa preparazione molto colorata. Il piatto ha poche calorie e pochi grassi.
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cooking | pasta e baccalà.mpg

pasta e baccalà.mpg

Susanna Cutini e Paolo Tizzanini dell'Accademia Italiana Gastronomia Storica propongono la ricetta dei paccheri al baccalà. Tradizioni, storie, aneddoti e consigli per un viaggio nel gusto.
4,080 views | Jun 03, 2011
cooking | Baccalà fritto in pastella La Cucina di Antonietta

Baccalà fritto in pastella La Cucina di Antonietta

VideoRicetta del #Baccalà Fritto in pastella. Il baccalà pastellato è un modo gustoso per cucinare il baccalà, la pastella per fritti è molto semplice da preparare, ed è cosi buono che anche i bambini ne vanno matti!!!, segui la mia ricetta del baccalà fritto in pastella, http:facebook.comlacucinadiantonietta
4,080 views | Mar 03, 2014
cooking | Quel che passa il convento Baccalà alla vicentina

Quel che passa il convento Baccalà alla vicentina

Puntata del 6 febbraio 2013 Elenco degli ingredienti e testo del procedimento alla pagina http:www.quelchepassailconvento.tv2000.itpiattibaccala-alla-vicentina ‎
4,080 views | Feb 06, 2013
cooking | Baccala Recipe OrsaraRecipes

Baccala Recipe OrsaraRecipes

I Need Your Help: http:bit.ly1felxyM (Please Support)Today's recipe is Baccala. I made this dish for Christmas Eve this year for the Feast of the Seven Fishes.~Social Networks~ Facebook: https:www.facebook.comOrsaraRecipes Twitter: https:twitter.comOrsaraRecipes Google+
4,080 views | Dec 29, 2013

cooking | Baccala Italian Style Codfish

Baccala Italian Style Codfish

Baccala, or salted codfish, is a favorite dish of the Italians and Portuguese. This is one of the many ways to bake cod. - See more at: http:Cook123.comFelicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes.Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network. http:Cook123.comTRANSCRIPT: This evening, we have got the godmother of Gloucester, joining us in my kitchen. Something I've been looking forward to for a very long time. So I thank you, Sefatia, for taking time out of your schedule to come with me today.It's my pleasure. It's my pleasure. And I've been hearing for all these years, Felicia's recipes, Felicia's recipes. Not this Felicia, her grandmother, Felicia. And I was just curious of different cultures from Italy. Because when you talk about Sicily, you have different islands in Sicily, and you have different towns. And they all have different recipes.But the basic is the seven fishes. How we cook them, and what we do with them is totally different. Come and watch. I'm learning something new. And then I will teach my friend, who I call Giada, and I'm her Dom DeLuise, because she loves to cook and I love to eat it.So we're off in our kitchen today. And I'll start off by taking the godmother ring off for today.All right. This is a recipe that I grew up with, remembering all my uncles, all the men in our family joining on Christmas Eve at my grandmother's house. A recipe I can honestly tell you I did not enjoy as a child, but I've learned to appreciate as an adult.Very, very pleased to see that the different mushrooms, the onion, the leeks, celery, and the olives. And I see some capers and sauce. Because back way when I was real young-- and I'm not old-- from Terrasini, where my mother was actually born, they would do just a plain, basic recipe. But it's the same thing, the cod.And also, in Portugal, they would have the same thing for Christmas, the cod. And, as we all know, what is Massachusetts' fish? The cod. So sacred cod. And look at this beautiful piece of fish. Amazing.So when you see this fish, and you feel it, it's salted. So this can stay for the longest time. You can keep it in your freezer for almost a year, technically. And what they do is, actually, you see some of the homes, the fishermen, they would actually salt it then they would hang it in their basements like this. Hang it. And when I went down there, I though that was my grandmother's stockings. But they were the cod. So it's like, OK.So actually, after you see it hanging, you saw it that way, I never wanted to try it. But what I missed was a lot.I picked this up yesterday, actually, the salted cod. And I got a big pan of water. I vividly remember my grandmother having a large sink in her basement. And she would fill the sink up, put all the salted cod in. And she would change the water every half hour. She actually would do it for three days.Yes. If it's really salted, the ones that we used to hang in the basement, you really would have to do it for three days. The reason why I'm smelling it, because someone says well, you can't smell it, because it's salted. But that's what you want to smell-- the freshness of the salt.You can. There is the difference between the stale salted cod. See how it's so easy to cut. That means it's perfectly ready. - See more at: http:cook123.comrecipesbaccala-italian-style-codfish.html#sthash.pEhVl06Y.dpuf
4,080 views | Oct 21, 2013
cooking | Pettole di Santa Lucia Pugliesi ricetta

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http:www.cucinadalsud.ithttp:youtu.beiwK132g-Sikpettole di santa lucia pugliesiRicetta
4,080 views | Nov 24, 2011
cooking | Baccalà alla vicentina Video ricetta

Baccalà alla vicentina Video ricetta

Ciao a tutti! Oggi vi proponiamo questo piatto tipico della cucina vicentina a base di stoccafisso, ovvero il merluzzo essicato, che fortunatamente si può comprare già ammollato! E' un piatto davvero ricco che può essere apprezzato da tutti, e che essendo comunque di magro, può collocarsi nel menu' della Vigilia di Natale o anche nel cenone di capodanno servito con una buona fumante polenta! Essendo davvero semplice da realizzare, speriamo potrete apprezzarlo in tanti! La colonna sonora di questo video è stata scaricata legalmente dal sito Jamendo: "Fat Blue Christmas Swing Medley" by Fatblueman
4,080 views | Dec 13, 2010
cooking | orata alla griglia

orata alla griglia

preparazione dell'orata alla griglia
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cooking | ROMBO VERO


ll rombo vero non di allevamento, ma pescato, nel mare adriatico, dal tagliere nella pentola!
4,080 views | Dec 16, 2011
cooking | Risotto ai Frutti di Mare. Le videoricette di Giallozafferano con Sonia Peronaci

Risotto ai Frutti di Mare. Le videoricette di Giallozafferano con Soni...

Seguimi anche su Facebook http:fb.mesoniaperonacilive Sonia ci guida nella preparazione di una nuova videoricetta, il risotto ai frutti di mare: Ingredienti e procedimento http:ricette.giallozafferano.itRisotto-ai-frutti-di-mare.html Altre video e foto ricette su:
3,479 views | Apr 16, 2010
cooking | How to Split and Dry a Codfish

How to Split and Dry a Codfish

Real Dried Codfish the Ole' Fashioned Way !
3,479 views | Jul 01, 2011
cooking | Old fashioned Salt Cod Cakes with Bacon and Wilted Greens by Jasper White

Old fashioned Salt Cod Cakes with Bacon and Wilted Greens by Jasper Wh...

Great Chefs of the East Episode 1 Appetizer:Old-fashioned Salt Cod Cakes with Bacon and Wilted Greens Jasper White Summer Shack Boston MAFor More Information: Go To: Like us on facebook.comgreatchefs Follow us at: @GreatChefsCod cakes are as much a part of New England as baked beans or lobster. Traditionally, they are rather heavy and blandly seasoned, but these are light and fluffy, and the potato coating adds a crisp texture to the dish. The bacon and sauteed greens create a perfect balance of color and flavor. The cod cakes may be shaped 1 day made ahead of time and refrigerated; fry just before serving.Serves 6 to 8Cod Cakes 1 pound boneless salt cod 2 pounds boiling potatoes, peeled and halved 4 tablespoons unsalted butter 1 tablespoon Colman's dry mustard Few dashes Worcestershire sauce (optional) 12 cup minced fresh parsley 4 eggs, lightly beaten 12 cup dried white bread crumbs or dried cracker crumbs Salt and freshly ground black pepper to taste 1 Idaho (baking) potato Peanut oil for fryingGreens 8 ounces bacon, cut into 18-inch strips 1 pound frisee, Belgian endive, escarole, or radicchio 2 tablespoons cider vinegar Salt and freshly ground pepper to tasteTo make the cod cakes: At least one day before serving, place the salt cod in an 8-cup bowl of cold water, cover, and refrigerate for 24 hours or more, changing the water at least 4 times.Remove the fish from its soaking liquid, place it in a 12-inch skillet, and cover the cod with fresh cold water. Bring the liquid to a boil over medium heat, reduce heat to low, and simmer the cod for 5 minutes, or until the fish is barely cooked through and has lost translucency. Remove the cod from the heat and drain well. Flake the fish with a fork, removing any skin or bones remaining, and set aside.Cover the potatoes with cold salted water in a large saucepan and bring to a boil over high heat. Reduce heat to a slow boil and cook the potatoes for approximately 30 minutes, or until tender. Drain the potatoes thoroughly in a colander, shaking it to remove excess moisture. Push the potatoes through a food mill or ricer, or mash them with a potato masher.Melt the butter in an 8-inch saute pan or skillet over medium heat. Add the onion and saute for 3 minutes, or until the onion is translucent. Combine the onion, potatoes, flaked fish, dry mustard, Worcestershire sauce (if used), and minced parsley in a large bowl. Add the beaten eggs and bread crumbs and mix very thoroughly with a fork or your hands. Season with black pepper. Check the mixture for seasoning before adding salt (it is rarely necessary). At this stage, the cod-potato mixture will seem fairly wet.Divide the mixture into 12 to 16 balls (2 per serving) and place them on a waxed paper-lined baking sheet. With a pancake turner, flatten the balls into ovals and chill the cakes until firm, at least 20 minutes.Peel the Idaho potato and grate it into a bowl of ice water through the large holes of a box grater. Drain the grated potato on paper towels and place it on a plate. Remove the cod cakes from the refrigerator and coat them on all sides with a thin layer of grated potato. Pour peanut oil into a 12-inch saute pan or skillet to a depth of 12 inch. Heat the oil over to 376 F, or hot enough that a ring of bubbles appears when a bread cube is added to the pan. Add the fish cakes, being careful not to crowd the pan, and fry them until they are golden brown and crisp, about 3 to 4 minutes per side. Remove the cakes with a slotted spatula and drain well on paper towels. Keep the cakes warm in a low oven while cooking the greens.To make the greens: Place the bacon strips in a cold 12-inch skillet. Cook over medium heat until the bacon is crisp. Remove the pan from the heat and remove the bacon pieces with slotted spoon. Drain the bacon strips on paper towels and set aside. Pour off all but 2 tablespoons of the bacon fat and place the pan over low heat. Add the greens to the pan with the cider vinegar, salt, and pepper. Stir and cook the greens for 2 to 3 minutes, until they are heated through but not limp.To serve: Divide the greens evenly on the plates. Lean two cod cakes on each plate, one on either side of the greens. Garnish with bacon strips.
1,546 views | Sep 12, 2013

cooking | How To Prepare Salted Fish..

How To Prepare Salted Fish..

How to prepare salted fish, like salted cod for cooking. Saltfish as it's commonly known in the Caribbean, is used in many dishes to help enhance it's flavors. Salt fish needs to be soaked in cold water, then boiled to remove most of the salt it's been cured in or it will be too salty to eat.
1,546 views | May 22, 2012
cooking | Preparing and Cooking Baccala Dried and Salted Cod

Preparing and Cooking Baccala Dried and Salted Cod

In this episode I will be showing you how to prepare baccala' (salted and dehydrated cod) and I will be cooking two recipes with it; baccala' fritto (fried baccala') with roasted potatoes and a version of mine of baccala' alla vesuviana.
1,546 views | May 03, 2014


1,546 views | Nov 16, 2010
cooking | Baccalà alla livornese

Baccalà alla livornese

Daniele Persegani insegna a preparare un ottimo secondo di pesce, grande classico della cucina toscana: il baccalà alla livornese. Altre ricette con il baccalà su https:www.italiasmart.tvricerca?q=baccala
1,546 views | Mar 25, 2014


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