Alberto is Viking's Director of Onboard Operations. Originally from Italy, he now lives in Basel, Switzerland. Alberto loves food and wine, and cooking traditional Italian dishes at home for friends and family. His recipe for pasta carbonara is an Italian classic, that is loved around the world.
Bacalhau à Brás
Bacalhau is one of Portugal’s most famous dishes, and they say there are as many recipes for Bacalhau as there are days in the year. Today they even create alchemy versions of the dish – which is difficult to recreate at home, without a Michelin chef like Rui Paula to guide you. What all the variants have in common are that they are all made with Norwegian stockfish (dried and salted cod), which has bonded the countries and cultures of Portugal and Norway together for centuries.
INGREDIENTS:
1 lb (450g) dried salted cod
1 lb (450g) waxy potatoes
Olive oil
1 large white onion, halved, then thinly sliced
2 bay leaves
4 cloves garlic, crushed
2 tbsp fresh parsley, chopped
4 large eggs
1 oz (30g) black olives, pitted
To garnish:
Dash of Tabasco
Lemon wedges
Cover the cod in cold water and allow to soak for approximately 48 hours, changing the water frequently.
Place the cod in a large pot and cover with water again. Boil for about 15 minutes, then drain. Allow to cool, then flake and set aside.
Peel the potatoes and cut into matchsticks. Add 1 to 2 tablespoons of olive oil to a non-stick pan and fry the potatoes in batches. Keep the cooked matchsticks warm in a low oven.
Add a further tablespoon of olive oil to the pan and add the bay leaves. Cook for 2 to 3 minutes, then add the garlic and onions to the pan. Sauté until translucent. Discard the bay leaves, then add in the parsley and the flaked cod.
Mix the eggs with a fork, then add to the pan. Keep stirring until the eggs are scrambled. Combine the fries with the cod mixture, then stir in the olives. Season to taste and finish with a dash of Tabasco. Garnish with lemon wedges.
