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Stoccafisso Thoughts  

Spuma Di Baccala’
By Chiara Masiero,
Adapted by StarChefs

Yield: 4 Servings

  • 1 _ pounds Baccala’, skinned boned desalted and chopped
  • 1 cup peanut oil
  • 4 ounces chives, chopped
  • 1 pound potatoes, boiled
  • 1 _ cups extra-virgin olive oil
In a blender whip the Baccala’ with the chives and both of the oils to obtain a mayonnaise like creamy sauce. Serve cold on a bed of sliced boiled potatoes.
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