{"id":7813,"date":"2023-04-27T10:55:08","date_gmt":"2023-04-27T14:55:08","guid":{"rendered":"https:\/\/staging-vinsarista.lassonde.net\/?page_id=7813"},"modified":"2023-04-27T16:31:41","modified_gmt":"2023-04-27T20:31:41","slug":"baccala-crostini","status":"publish","type":"page","link":"http:\/\/vinsarista.wpbeta.vortexdev.com\/en\/baccala-crostini\/","title":{"rendered":"Baccal\u00e0 crostini"},"content":{"rendered":"\n
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Baccal\u00e0 crostini<\/h2>\n
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Ingredients<\/strong><\/p>\n

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1\u00a0lb salt cod (baccal\u00e0)<\/p>\n<\/div>\n

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80\u00a0ml (\u2153 cup) milk<\/p>\n<\/div>\n

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80\u00a0ml (\u2153 cup) 35% cream<\/p>\n<\/div>\n

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1 garlic clove<\/p>\n<\/div>\n

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1 fresh bay leaf<\/p>\n<\/div>\n

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180 ml (\u00be cup) olive oil<\/p>\n<\/div>\n

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Salt and freshly ground black pepper, to taste<\/p>\n<\/div>\n

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1 baguette bread, sliced diagonally into \u00bc-inch pieces<\/p>\n<\/div>\n

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45\u00a0ml (3\u00a0tbsp) Italian parsley, chopped<\/p>\n<\/div>\n

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45\u00a0ml (3\u00a0tbsp) lemon zest<\/p>\n<\/div>\n

Preparation<\/strong><\/p>\n

Soak the salt cod in water and refrigerate for 48 to 72 hours. The water should be changed every 12 hours.<\/p>\n

Drain the cod and place in a large pot of water. Bring to a boil and then, reduce the heat and simmer for 10 minutes or until cooked through. Once cooked, remove the cod from the water and let cool.<\/p>\n

Shred the cod by hand and set aside.<\/p>\n

Combine the milk, cream, garlic, and bay leaf in a pot. Bring to a simmer and then remove from the heat. Discard the bay leaf. Cover the pot and set aside.<\/p>\n

In a food processor, add the cod. Alternating the milk mixture and the oil, process while slowly incorporating the liquids. Scrape down the sides of the bowl during the process. The mixture should be smooth and spreadable. Season with salt and black pepper, to taste.<\/p>\n

Preheat the oven to 350\u00a0\u00b0F.<\/p>\n

Lightly brush each side of the crostini pieces with olive oil. Place in a single layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes. The bread should be golden brown.<\/p>\n

Spread the cod mixture on each crostini. Top with the parsley and lemon zest. Serve.<\/p>\n\n <\/div>\n\n\n <\/div>\n<\/div>\n\n <\/div>\n <\/section>\n","protected":false},"excerpt":{"rendered":"

Baccal\u00e0 crostini Ingredients 1\u00a0lb salt cod (baccal\u00e0) 80\u00a0ml (\u2153 cup) milk 80\u00a0ml (\u2153 cup) 35% cream 1 garlic clove 1 fresh bay leaf 180 ml (\u00be cup) olive oil Salt and freshly ground black pepper, to taste 1 baguette bread, sliced diagonally into \u00bc-inch pieces 45\u00a0ml (3\u00a0tbsp) Italian parsley, chopped 45\u00a0ml (3\u00a0tbsp) lemon zest Preparation … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":27,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-7813","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nBaccal\u00e0 crostini - | Vins Arista<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baccal\u00e0 crostini - 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