One of the most traditional and original dishes in Venetian cuisine.
Serves 6: 500 g soaked salted codfish, milk, 2 or 3 garlic cloves, Moletto Extra-virgin olive oil Integrale, salt, black pepper.
To prepare: Take the codfish (previously soaked for 48 hours under a trickle of running water) and poach it in milk for 15-20 minutes, checking that it is cooked and sufficiently soft. Remove the skin and bones. Place the still-warm pieces of cod in a bowl and begin to beat with a metal whisk while adding the olive oil in a gradual stream as you beat. Continue to whisk vigorously until a soft mixture, the consistency of mousse, has been obtained. Salt and pepper to taste and, if desired, add some garlic.
Sauvignon Igt Veneto Orientale
Malvasia Extra Dry VSAQ
Moletto Brut Millesimato VSQ
Prosecco Doc Frizzante