{"id":30142,"date":"2022-05-27T14:44:11","date_gmt":"2022-05-27T12:44:11","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=30142"},"modified":"2022-05-27T18:29:15","modified_gmt":"2022-05-27T16:29:15","slug":"bitter-baccalao-roots-and-greens","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=30142","title":{"rendered":"Bitter baccalao: roots and greens"},"content":{"rendered":"\n

No, I’m not vegan and have never been, I’ve been lactovegetarian with the occasional wild fish over 40 years. We always have some Norwegian dried cod (baccalao) at the ready in our cool larder. The usual way to make the dish baccalao here is to hydrate the fish for a couple of days and then layer potatoes, bulb onions, fish,\u00a0 tomatoes, garlic with olive oil, pepper and chili in large saucepan. I’ve always added seasonal greens too and often use green onions of various types instead of bulb onion.\u00a0\u00a0
Last night, we used the last of the potatoes from the cellar and as there weren’t many also used root chicory (di Sancino: an edible rooted variety that produces well here) and the last yacon roots, all still in perfect condition kept in the cellar in dryish leaves all winter! We also used a good bunch of nettles, tops of giant bellflower (Campanula latifolia<\/em>) and sweet cicely (Myrrhis odorata)<\/em> tops including the flowers. For the onions, sand leek (Allium scorodoprasu<\/em>m) and victory onion (Allium victorialis<\/em>) were in perfect condition (beginning to flower).\u00a0
The verdict on our first bitter baccalao? Delicious, but probably not for everyone!<\/p>\n