Have fun this week with a Very Tasty recipe...
....Easy to prepare with our products!
You can find dried Peperoni Cruschi in our shop in 100 g (portion for 6 people) and 1 kg pack.
....Easy to prepare with our products!
You can find dried Peperoni Cruschi in our shop in 100 g (portion for 6 people) and 1 kg pack.
Preparation:
Put the codfish in cold water and wait until it boils. When the water is boiling, take out the codfish and drain it (don't leave the codfish in the boiling water for more than 5 minutes otherwise it will to dry). Then, bone the codfish and cut it in irregular pieces.
After, with a clean dishcloth, clean the Peperoni Cruschi discarding stems and seeds. Remember do not use water during the cleaning process. Then, deep-fry the Peperoni Cruschi. To fry the Zafaran, place them into cold oil before turning the heating on. When the oil starts to be hot turn the heat to down and only when the oil starts boiling, mix constantly so Peperoni Cruschi do not burn. Doing so, they become crunchy. Don't leave Zafaran in the oil for too long, take them out from the oil before they become orange, as this is the Zafaran's colour when is burned.
Finally, put the boiled codfish in a dish and sprinkle it with the oil used to deep-fry the Peperoni Cruschi. Season to taste with salt and black pepper. To complete the preparation, cut the Zafaran in pieces and position them on the plate with the codfish.
Put the codfish in cold water and wait until it boils. When the water is boiling, take out the codfish and drain it (don't leave the codfish in the boiling water for more than 5 minutes otherwise it will to dry). Then, bone the codfish and cut it in irregular pieces.
After, with a clean dishcloth, clean the Peperoni Cruschi discarding stems and seeds. Remember do not use water during the cleaning process. Then, deep-fry the Peperoni Cruschi. To fry the Zafaran, place them into cold oil before turning the heating on. When the oil starts to be hot turn the heat to down and only when the oil starts boiling, mix constantly so Peperoni Cruschi do not burn. Doing so, they become crunchy. Don't leave Zafaran in the oil for too long, take them out from the oil before they become orange, as this is the Zafaran's colour when is burned.Finally, put the boiled codfish in a dish and sprinkle it with the oil used to deep-fry the Peperoni Cruschi. Season to taste with salt and black pepper. To complete the preparation, cut the Zafaran in pieces and position them on the plate with the codfish.
Buon Appetito! a
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