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Bacalao Al Pil Pil Arguiñano Antena 3: A Delicious Spanish Dish

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Bacalao al pil pil , receta infalible Carmina en la Cocina
Bacalao al pil pil , receta infalible Carmina en la Cocina from carminaenlacocina.com

Are you looking for a new and delicious recipe to try out in your kitchen? Look no further than bacalao al pil pil, a classic Spanish dish that has been popularized by the renowned chef Karlos Arguiñano on Antena 3.

What is Bacalao al Pil Pil?

Bacalao al pil pil is a traditional Basque dish made with salt cod, olive oil, garlic, and chili peppers. The dish gets its name from the sound of the oil and garlic emulsion as it cooks and thickens into a creamy sauce. The dish is typically served with bread to soak up the delicious sauce.

The History of Bacalao al Pil Pil

Bacalao (salt cod) has been a staple food in Spain since the 16th century when sailors brought it back from Newfoundland. The Basque people have been known for their love of bacalao and have been cooking it in a variety of ways for centuries. However, it wasn't until the 19th century that the pil pil technique was developed, creating a creamy and delicious sauce that has become a beloved part of Basque cuisine.

Making Bacalao al Pil Pil

The key to making delicious bacalao al pil pil is in the emulsion of the olive oil and garlic. The process is simple but requires patience and attention to detail.

  • 1. Soak the salt cod in water for 24-48 hours, changing the water every 8 hours.
  • 2. Drain the cod and pat dry with paper towels.
  • 3. In a large skillet, heat olive oil and sliced garlic over low heat until the garlic is golden brown.
  • 4. Add sliced chili peppers and cook for 1-2 minutes.
  • 5. Add the cod to the skillet and cook over low heat, shaking the skillet gently to create the emulsion.
  • 6. Cook for 10-15 minutes until the sauce has thickened and the cod is cooked through.

    • Serving Bacalao al Pil Pil

    Bacalao al pil pil is typically served hot with crusty bread to soak up the delicious sauce. It can also be served with boiled potatoes or roasted vegetables for a heartier meal.

    Wine Pairing

    Bacalao al pil pil pairs well with a crisp white wine such as Albariño or Verdejo. The acidity of the wine cuts through the richness of the dish and enhances the flavors of the salt cod and garlic.

    Conclusion

    Bacalao al pil pil is a delicious and easy-to-make dish that is sure to impress your friends and family. With a little patience and attention to detail, you can create a creamy and flavorful sauce that will become a new favorite in your kitchen. So why not give it a try and enjoy a taste of traditional Basque cuisine?

    Buen provecho!

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