Cod In Acqua Pazza (Crazy water)
By: Chef Maria Liberati
Serves two
Ingredients:
· Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)
· Codfish (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces
· 4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano tomatoes (3 or 4 without the tomato juice)
· tablespoons extra virgin olive oil
· 2 garlic cloves
· 1/2 t o3/4 cup dry white wine (or water)
· tablespoons fresh chopped or torn parsley pinch of red hot pepperoncino (red pepper )-optional
· 2 thick slices of crusty bread-place under broiler till golden
Directions:
Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.
Serve cod on top of bread slices and pour sauce on top. Garnish with fresh parsley on side.
GATTO (POTATO CASSEROLE)
BASE:
* 2 TABLESPOONS BUTTER
* 2 POUNDS POTATOES
* 3 EGGS
* 1 EGG WHITE
* 1/4 CUT GRATED PARMIGIANO-REGGIANO CHEESE
* 2 TABLESPOONS GRATED PECORINO CHEESE
* 1 TABLESPOON FINELY CHOPPED FRESH PARSLEY
* PINCH OF SALT AND PEPPER
FILLING:
* 2 TABLE SPOONS BUTTER
* 1 TABLESPOON BREADCRUMBS
* 1/4 POUND THINLY SLICED PROVOLONE CHEESE
* 1/4 POUND SLICED FONTINA CHEESE
DIRECTIONS:
PREHEAT OVEN TO 400 DEGREES. LEAVE 2 TABLESPOONS BUTTER TO SOFTEN AT ROOM TEMPERATURE. WASH POTATOES. PLACE IN LARGE POT AND COVER WITH COLD WATER. BOIL POTATOES FOR 25 MINUTES. DRAIN.
PEEL POTATOES AND PLACE IN FOOD PROCESSOR TO GET A MASHED POTATO CONSISTENCY. ADD IN ONE EGG AT A TIME, THEN EGG WHITE, THEN CHEESES, AND BLEND UNTIL SMOOTH. ADD IN SOFTENED BUTTER, THEN BLEND. PLACE IN BOWL AND ADD IN FINELY CHOPPED PARSLEY AND PINCH OF SALT AND PEPPER. STIR WITH WOODEN SPOON.
BUTTER A BAKING DISH (AN ATTRACTIVE ONE THAT CAN BE PLACED ON THE TABLE) WITH 1 TABLESPOON BUTTER. SPRINKLE IN BREADCRUMBS. SPREAD ONE LAYER OF HALF OF THE POTATO MIX ON TOP OF THE BREADCRUMBS. TOP WITH THINLY SLICED PROVOLONE CHEESE, THEN SLICED FONTINA CHEESE. TOP WITH REMAINING POTATO MIXTURE. EVEN OUT MIXTURE ON TOP WITH BACK OF A WOODEN SPOON. PRESS DOWN WITH PRONGS OF A FORK FOR DECORATION ALONG BORDERS OF PAN. DIVIDE REMAINING BUTTER INTO SMALL FLAKES AND DISTRIBUTE EVENLY ON TOP.
BAKE FOR 40 MINUTES OR UNTIL TOP IS GOLDEN. TURN OFF OVEN, LEAVE DOOR AJAR, AND LET CASSEROLE REMAIN INSIDE UNTIL READY TO SERVE.
