~ Frozen Misurina Lake, Veneto, Italy ~
The photo above shows Misurina Lake in Veneto, Italy covered with snow and ice. The light conditions this foggy morning lent an ethereal look to the wintry landscape. Snow depths in wooded areas ranged from approximately 15-20 in (38-50 cm); the average thickness of the ice on Misurina Lake was perhaps 12 in (30 cm). Actually, when the ice thickness approaches 24 in (60 cm), polo is occasionally played on the frozen surface. Note the incremental contours that show patterns of ice formation and, in some cases, patterns of ice disturbance. Forest trees include, silver fir (Abies alba), Swiss stone pine (Pinus cembra), larch (Larix deciduas), black pine (Pinus nigra), Scots pine (Pinus sylvestris) and Norway spruce (Picea abies).
Photo details: Camera Model: Canon EOS 1100D; Lens: EF-S18-55mm f/3.5-5.6 IS II; Focal Length: 35mm; Aperture: f/14.0; Exposure Time: 0.0025 s (1/400); ISO equiv: 100; Software: Adobe Photoshop CS6 (Windows).
- Misurina Lake, Italy Coordinates: 46.5819, 12.2539
Time ~3 hours and 30 minutes
- 1 lb stockfish
- ½ lb milk
- 3 ½ oz onion
- ½ cup extra virgin olive oil
- 1 oz salted anchovies
- a pinch of parsley
- 2 oz all-purpose flour
- grated Parmigiano Reggiano cheese to taste
- salt and pepper to taste
30 minutes preparation + 3 hours cooking
Soak the codfish for 24 hours. Remove the spinal bone and the other fish bones. In a casserole with oil, brown the onion, add a little salt.
Add crushed anchovies and chopped parsley.
Cut the codfish into chunks, flour the chunks then sprinkle grated cheese on them.
Add a little milk to the casserole, keep on low heat, add codfish and cook.
Add more milk if necessary, season with a little salt and pepper and cook till ready.
The casserole with the codfish should never have the lid on because this will make the fish turn dark. There should be abundant oil, low heat, as it should not fry but cook lightly. Do not stir with a ladle as the fish tends to come apart, simply move the casserole in a clockwise direction.
more recipes @ original link Academia Barilla