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Torta di baccalà

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Torta di baccalà
porzioni: 
dosi per 6
tempo di preparazione: 
60
stagione: 
per tutte le stagioni
difficoltà: 
media complessità

Archivio per portata: Antipasti e piatti di mezzo, Secondi Piatti, Pane, pizze, torte e brioches salate

Archivio per ingrediente: baccalà, pasta lievitata, pesce

ingredienti: 

Per la pasta:

  • 12 gr di lievito di birra
  • acqua tiepida q.b.
  • 150 gr di farina
  • un pizzico di sale
  • 100 gr di patata lessata e passata

Per la farcia:

  • 4 cipolline novelle affettate
  •  mezzo aglietto fresco affettato
  • olio extra vergine d’oliva q.b.
  • 4 piccole coste di sedano tenere e con le foglie tagliate a tocchetti
  • 500 gr di baccalà ammollato e spinato
  • sale e pepe
  • 2 cucchiai di pane grattugiato
  • un cucchiaino di capperi tratati
  • un cucchiaino di pasta d’acciughe
  • un cucchiaino di prezzemolo tritato
  • 250 gr di latte

Selezioni speciali: Ricette della prova del cuoco

Per la pasta sciogliere il lievito in mezzo bicchiere d’acqua, coprire e far riposare 10’. Mettere la farina nell’impastatrice e far lavorare con il sale e il lievito sciolto nell’acqua. Unire la patata e, se occorre, altra acqua. Quando l’impasto sarà liscio e omogeneo trasferirlo in una ciotola unta e farlo lievitare coperto finché non avrà raddoppiato di volume.
Intanto per il ripieno far sudare le cipolline e l’aglio fresco nell’olio, unire il sedano e portare quasi a cottura. Distribuire il baccalà scagliato sulle verdure stufate e far insaporire per qualche minuto. Far intiepidire.
Intanto rovesciare la pasta sulla spianatoia, stenderla e rivestirvi una tortiera con il bordo alto. Cospargere con il pane grattugiato e riempire con il composto di verdure e baccalà. Unire i capperi, la pasta d’acciughe e il prezzemolo al latte e versare la miscela nella torta. Infornare a 180° fin quando la superficie non risulterà leggermente dorata. Abbassare la temperatura a 150° e tenere in forno fino a completa asciugatura. Se durante la cottura la superficie della torta dovesse scurirsi troppo coprire con carta stagnola.