Ingredients
- Basic dough (see recipe)
- ½ pound salt cod, soaked in water for 24 hours, water changed twice
- 1 ½ 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
4 main-course servings
Preparation
- 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.
Dining and Cooking