|  home | feedback | help          
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.
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy