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Bakaliaros & Anthotyro Skordalia

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Bakaliaros & Anthotyro Skordalia
    Posted: 26 March 2013 at 10:21
The Ionian Island and Port of Call Corfu, is a delicious gateway to the glories of ancient Greece. Being located only 60 kilometres from Port Bari, Puglia; which is a 20 minute drive south from our condominium on Gargano; we have often, ferry-ed over to Corfu for a few days. On our last trip to Corfu, we stopped for some Corfiot specialties ...
 
Here are the 2 recipes for BAKALIAROS, which are salt cod balls and a classic Greek Dip,  Anthotyro Skordalia, prepared with a Greek cheese similar in usage to Reggiano Parmigiana and Grana Padano or Pecorino Sardo or Pecorino Lucatelli Romano and Mashed Potatoes.
 
This recipe was given to me on our last trip to Corfu, from Ageli and Rex, a great tavern with an outdoor open air terrace to sample all the wonderful meze ... ( similar to tapas or antipasti or appetisers ) ...
 
 
Bakaliaros:
 
2 pounds of salt cod ( I use fresh cod in season )
2 cups flour ( I use un-bleached )
salt to taste
freshly ground pepper to taste
1 scant teaspoon of Baking Powder
2/ 3 cup or 160 ml. room temperature mineral or spring water
2 tblsps. fresh lemon juice
Evoo
 
1) Prepare the batter first; in a medium sized glass bowl, and combine 160 grams or 1 1/4 cups of flour, the salt, freshly ground black pepper and the baking powder
 
2) Now, make a well in the centre of the flour and add the water
 
3) stir with fork until a thick batter is produced and if necessary add a bit more flour
 
4) cover and set aside
 
5) if you have used salt cod; which has soaked for 3 days in chilled water and the water has been changed 3 times within the 3 day period; when, the fish is ready, rinse and pat dry thoroughly
 
6) slice the fish into wedges of 2 or 2 1/2 inches square or 5 cm.  and remove all the bones and skin if there is any and pat dry
 
7) sprinkle the cod with salt to taste, freshly ground pepper and drizzle the lemon juice
 
8) dredge / dust lightly  the cod squares in the the remaining flour and then, dip into the batter
 
9) in a medium skillet, heat 3 inches of Evoo ( Greece is EVOO producing ), and heat the oil and then, place the breaded fish in the skillet a few chunks at a time
 
10) sauté until golden and carefully, turn over until golden and crispy
 
11) remove and drain on paper towels
 
 
There are numerous types of SKORDALIA, which is basically a vegetable dip / spread ... I have prepared with yellow split peas, green split peas, however each region in Greece, has their own preferences and local farm producing crops ... This one is a potato skordalia ...
 
CLASSIC SKORDALIA - POTATO DIP SPREAD ...
 
2 large potatoes of choice peeled and diced
6 garlic cloves minced
salt to taste
125 ml. or 1/2 cup Evoo preferably Greek Evoo from Peloponnesse
a drizzle of red wine vinear or fresh lemon juice
some fresh minced oregano and dill herb ( dry if unavialable )
2 ounces Anthotyro or Reggiano Parmigiana 18 month old aged variety or Grana Padano or Lucatelli Romano
 
 
1) Boil the potatoes in salted water until tender and let cool
 
2) mash the potatoes with the salt, garlic minced, grated aged cheese available, in a mortar with a pestle or via Masher by hand and / or FP or stand up electric mixer
 
3) Now, very very slowly pour in the Evoo and the lemon or vinegar,
alternate pureèing the mixture for 2 minutes until the mixture is velvety and thick
 
YIELDS. 2 CUPS
 
Serve the crisp golden cod balls on a small plate; with the skordalia in a bowl adorned with Kalamata black olives and fresh dill herb ...
 
ENJOY.
Margaux.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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