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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- Basic dough (see recipe)
- 1/2 pound salt cod, soaked in water for 24 hours, water changed twice
- 1 1/2 cups milk
- 2 large baking potatoes, peeled and cut into 1-inch cubes
- 6 cloves garlic, peeled and minced
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 3 tablespoons heavy cream
- 2 teaspoons chopped Italian parsley
Method
- Prepare the dough.
- While it is rising, drain and rinse the salt cod, and cut it into 2-inch pieces.
- Place in a medium saucepan, and cover with the milk.
- Bring to a simmer over medium heat, and simmer slowly for 10 minutes.
- Drain and coarsely chop the cod.
- Place in a large bowl, and set aside.
- Place the potatoes in a medium saucepan, and cover with water.
- Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain and add the potatoes to the cod.
- Use the back of a fork to coarsely mash the potatoes into the cod; the mixture should be rough.
- Gently stir in the garlic and pepper.
- Fold in the olive oil and then the cream, without making the mixture a smooth puree.
- Preheat oven to 425 degrees.
- Mound the salt cod mixture on the rolled crust, leaving a 1/2-inch border around the circumference.
- Bake until crust is golden brown, about 20 minutes.
- Sprinkle with parsley, cut into wedges and serve hot.
