On Friday, 14th Oct., we met in Culinaric studio in Ljubljana and together with Klemen prepared five delicious cod fish dishes and enjoy in wines from two different cellars:
MiroVino, Kog, Štajerska Slovenija and The Wine Cellar Goriška Brda, Dobrova, Goriška Brda.
First we prepared Bacala ala Vicentina, beacuse the dish must be baken slowly for at least 5 hours.
Klemen showed us how to cut and clean cod fish after soaking it for 2 days in cold water
cod fish without bones and cut in pieces
baken onion for Bacala ala Vicentina
cod fish, cold milk, olive oil...
mmm... Bacala ala Vicentina after 5 hours
While the Vicentina was in the oven, we prepared Purrusalda (stockfihs with leeks and potatoes)
skinnig and boning the fish
cutting potatoes and leeks...
bruising the saffron in a mortar with a splash of fish stock
delicious Purrusalda
Home made pasta with bacalar, made of fresh cod fish
First we made bacalar, that we ate with with bread.
But some of bakalar we also used for making pasta.
Home made pasta with bakalar and parsley
Preparing Bacalao a la vizcaina (stockfish Biskay style)
After removing the bones, we sauté the fish for about 5 minutes on each side
While the fish was in pan, we diced bacon, prosciutto, garlic, parsley and red pepper.
cleanning and cutting red pepper
Bacalao a la vizcaina after cooking for 40 minuts and baking for 15 minutes
Miro Munda, the wine cellar MiroVino, Kog, Štajerska Slovenija was with us and during the dinner presented his wine (pinot blanc, rhine riesling "Bolfenk" 2000 and sauvignon 2002)
and wine from The Wine Cellar Goriška Brda, Dobrova, Goriška Brda (Rebula - sparkling wine, pinot gris 2010 and chardonnay 2010).
Miro Munda (MiroVino) and his sauvignon 2002
dinner...
Happy team...
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