Baccalá Recipe with Jerusalem Artichokes - Great Italian Chefs
This baccalá starter recipe features just three key elements – the creamy salt cod purée of the baccalá, a duo of soft and crispy Jerusalem artichokes and a milk sauce infused with smoked...
Ingredients
- 400g of salt cod fillet, rinsed well
- 500g of milk
- 2 garlic cloves, minced
- extra virgin olive oil
- 5 Jerusalem artichokes
- salt
- vegetable oil, for deep-frying
- 1 herring, smoked, or a whole kipper
- 2g of xanthan gum
- cocoa beans, grated
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