Biscuit Topped Italian Casserole
Yield > 7 Servings
Keys : Cheese Main Dish Ethnic Italian Italy European Mediterranean
Ingredients :
1 lb Ground beef
1/2 cup Chopped onion
1/4 cup Water
1/4 tsp Pepper
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 pkt (9 oz) mixed vegetables thawed
8 oz Shredded mozzarella cheese
1 can (10 oz) Refrigerated biscuit
1 tsp Margarine or butter melted
1/2 tsp Dried oregano leaves, crush
Method :
• Heat oven to 375 degrees F. Grease 12x8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion,drain. Stir in water, pepper, tomato sauce and tomato paste;simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish.
• Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
• Place biscuits near outer edge of hot meat mixture, overlapping slightly.
• Sprinkle remaining cheese in center and around edge. Gently brush biscuits with oregano.
• Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings.


Bisquick Italian Flatbread
Yield > 12 Servings
Keys : Breads Italian Italy European Mediterranean Warm
Ingredients :
2 cup Bisquick baking mix
2/3 cup Very warm water, 120-130 deg
2 tbl Butter or margarine, melted
1/4 cup Shredded cheddar cheese, (1 ounce)
1/4 cup Shredded monterey jack
cheese, (1 ounce)
1/4 cup Grated parmesan cheese
2 tsp Parsley flakes
2 tsp Italian seasoning
Method :
• Heat oven to 450.
• Mix baking mix and water until stiff dough forms. Let stand 10 minutes.
• Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 60 times. Pat dough into an 11-inch square on ungreased cookie sheet. Spread butter or margarine over dough.
• Mix remaining ingredients; sprinkle over dough.
• Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
• Dip slices in marinara sauce for an appetizer, serve as a complement to a meal of minestrone soup, or serve it alone as a light afternoon snack.
• NOTES : Made this early and refrigerated it. Took out of frig 30 minutes before baking. Was just fine.
• to cooking and had an error (calling for 2 cups instead of what I determined should be 2/3 cup water and hot water instead of very warm). I think olive oil should be just fine in place of the butter, but haven't tried that yet. I used a pastry brush to spread over the dough. Nice with chowder or soup for dipping. You could mess about with the combination of cheeses and seasonings without any harm at all.


Bistro Apple Pizza
Yield > 24 Servings
Keys : Cheese Pizza Fruits Italian Italy European Mediterranean
Ingredients :
1/4 cup Garlic, minced
3/4 cup Extra virgin olive oil
6 x 12" prepared pizza dough crusts
1 lb Fresh spinach (aprox. 3 qts.), coarsely chopped
9 cup Granny Smith apple, peeled & thin sliced
6 cup Mozzarella cheese, shredded
6 cup Blue cheese or Roquefort or Gorgonzola cheese, crumbled
3 cup Parmesan cheese, finely grated
2 tbl Dried oregano
Method :
• For _each_ pizza: Heat oven to 450iF. Sauta 2 teaspoons garlic in 2 tablespoons olive oil over medium heat for 1-2 minutes. Remove from heat.
• Brush olive oil blend onto pizza crust. Distribute 2 cups spinach evenly onto crust. Sprinkle on 1 & 1/2 cups apple.
• Blend one cup mozzarella cheese, one cup blue cheese and 1/2-cup Parmesan cheese. Distribute cheese evenly over apple.
• Sprinkle on one teaspoon oregano. Repeat for remaining pizzas.
• Bake for 12-15 minutes or until cheese bubbles and crust is brown.
• NOTES :
• Yield: Six 12-inch pizzas (24 servings).


Black Bean Lasagna
Yield > 1
Keys : Pasta Main Dish Vegetarian Ovo Lacto Italian Italy European Mediterranean
Ingredients :
2 cup spaghetti sauce of choice
1 1/2 cup cooked am black turtle beans
4 whl grain lasagna noodles (cooked)
2 cup ricotta cheese or- low fat cottage cheese
3/4 lb mozzarella cheese, grated
1/2 cup grated parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Method :
• Preheat oven to 350F. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans. Assemble the lasagna in a 7-1/2" x 12" baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 20 minutes.


Black Grape Foam
Yield > 4
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
2 lb Black grapes
(may substitute any wine grape)
1/2 cup Sugar
1/2 cup Water
Juice and zest of 1 lemon
1 cup Heavy cream
GARNISH
Fresh cream
1 whl grapes cleaned
Method :
• Wash and stem grapes. Pass grapes through a food mill, not allowing any seeds through but including all pieces of pulp on skin that come through. Refrigerate.
• Make simple syrup by heating sugar and water until clear and refrigerate. When ingredients are cold, add simple syrup to grape pulp. Add lemon juice and zest and stir to mix well. Whip cream to soft peaks and fold into cold grape mixture. Place in
ice cream machine and chill following machine instructions.
When finished, pour into 2-ounce Dixie cups. Cover with plastic wrap and freeze.
• To serve, remove from freezer and allow to stand 10 minutes. Unmold into a martini glass and garnish with fresh cream and clean grapes.
• This recipe yields 4 servings.


Black Pasta 
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
3 1/2 cup Unbleached all-purpose flour plus
1/2 cup Unbleached all-purpose flour for dusting
4 x Extra-large eggs
1/2 tsp Olive oil
1 oz Squid ink
(available in speciality food shops)
Method :
• Make a mound of the flour in the center of a large
wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and squid ink. Using a fork, beat together the eggs, oil and squid ink and begin to incorporate the flour starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes, the dough should be elastic and a little
sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Do not skip the kneading or resting portion of this recipe, they are
essential for a light pasta.
• This recipe yields 1 pound of pasta.


Blackberry Almond Kiss Dessert Pizza
Yield > 2 " pizzas
Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm
Ingredients :
2 x 12" Dessert Pizza Shells, unbaked
3 x Egg whites
4 oz Almond paste
8 oz Blackberry preserves
TOPPING
3/4 lb Blackberries, whole
1 1/2 cup Almonds, blanched, slivered, and toasted
8 oz Chocolate chips
TO SERVE
Confectioners' sugar
Whipped cream, OR vanilla ice cream
Method :
• Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add Blackberry preserves and mix until fully incorporated. Reserve Blackberry mixture.
• Top each unbaked pizza shell with 1/2 cup of the
Blackberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.
• Remove from oven, and top each pizza with 6 oz. whole Blackberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.
• Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.


Blackened Chicken and Pasta
Yield > 4
Keys : Poultry Main Pasta Ethnic Italian Italy European Mediterranean Hot
Ingredients :
4 x boneless skinless chicken breast halves
4 tbl chef paul prudhome's poultry magic
4 tbl butter, melted
1/2 lb linguini
6 tbl butter
1/2 cup half and half
1 tsp cayenne pepper
chopped tomatoes, for garnish
chopped green onions, for garnish
Method :
• Cook linguini until al dente, drain and set aside. Preheat iron frying pan on gas grill at high heat for 20 minutes. Put poultry magic seasoning in shallow bowl. Put melted butter in a second shallow bowl.
• Dip chicken first in butter on both sides, then in poultry magic. Place in preheated frying pan and cook 5-6 minutes on each side. While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper.
Heat over medium heat until mixture bubbles. Add linguini.
• Cover and reduce heat to low. Remove chicken from frying pan and slice into thin strips. Serve over hot linguini noodes and garnish with tomatoes and green onions.

Blaukraut

Yield > 4
Keys : Cabbage Side Dish Vegetable Italian Italy European Mediterranean
Ingredients :
1 med Red onion thinly sliced
6 cup Red cabbage
4 x Sage leaves
1 x Garlic clove
2 cup Red wine vinegar
2 tbl Salt
2 tbl Sugar
Method :
• Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.
• This recipe yields 4 servings.


Blood Orange, Grapefruit and Raspberry
Bellini
Yield > 6
Keys : Beverages Drinks Citrus Berry Berries Italian Italy European Mediterranean
Ingredients :
6 x Blood oranges juiced
4 x Pink grapefruit juiced
2 pkt Raspberries pureed in blender, strained (save a few whole for garnish)
1 bot Spumante Italian sparkling wine Mint sprigs for garnish
Method :
• To make 3 different drinks: Blood Orange Bellini: Mix orange juice and wine.
• Grapefruit Bellini: Mix grapefruit and wine.
• Raspberry Bellini: Mix raspberry puree and some whole raspberries and wine.
• To serve, pour each into champagne flutes. Garnish with mint sprigs.
• This recipe yields 6 servings.


Bloody Mary Speghetti Sauce

Yield > 4 Servings
Keys : Ground Beef Hamburger Meats Minced Italian Italy European Mediterranean
Ingredients :
1 cup Ketchup
1 cup Water
1/2 cup Vinegar
1/2 cup Worcestershire sauce
1 lrg Onion, chopped
1 dsh Chili powder
1 1/2 lb Ground beef, Browned and drained
Method :
• Mix indredients. Bring to a boil, lower heat and simmer for 30 to 40 minutes. Serve of speg. noddles
• NOTES : I grew up on this sauce, so I love it. When I make it for others, they either LOVE it or HATE it. Not much middle ground. When I make it for my wife, (the kids won't touch it) I add chopped stewed tomatos and a lot of sweet basil. When my mother and father split up, he had his lawyer
put it in the court papers, that my mother had to give him a copy of the recipe.


"Blue" Fettuccine
Yield > 4
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
4 oz danish blue cheese or 8 oz. danish blue castello
cheese, chilled
1/4 cup marinated, dried tomatoes
8 oz green fettuccine or spinach
egg noodles
2 tbl minced shallots
1 x garlic clove, minced
2 tbl dry white wine
1 1/2 tsp finely chopped fresh basil
OR 1/2 tsp. dried basil
1/4 cup chopped fresh parsley
Method :
• On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin strips and reserve. Prepare fettuccine according to package directions until al dente; drain and return to pot. Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic. Saute until
shallots are limp but not brown. Add wine, basil and reserved tomatoes.
• Heat through and keep hot. Add mixture to pasta; toss. Add cheese and parsley; toss again to melt cheese. Serve immediately on heated plates.
 
Blushing Antipasto
Yield > 4 Cups
Keys : Salads Vegetables Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
6 oz Can of V-8 juice
1/4 cup Salad oil
2 tbl Vinegar
6 oz Pkg Italian Dressing mix
2 cup Cauliflowerets
2 cup Sliced fresh mushrooms
1 cup Sliced carrots
1 cup Sliced green pepper
1 cup Sliced cucumber
Method :
• To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad dressing mix; shake well. In bowl, combine vegetables; Pour marinade over all. Marinate in refrigerator for at least 4 hours, stirring occasionally.*
• NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms and cucumbers until a few hours before serving - they will go limp instead of remaining crisp.
The balance can be combined and marinated up to a couple of days ahead of serving in the refrigerator.
• * I have found it works best if you marinate in a tightly covered bowl.
• Then when you are in the kitchen and think about it, you can just turn it upside down, shake it a bit, and put it back in the frig instead of stirring it.


Boboli Crust
Yield > 2
Keys : Main Dish Crusts Ethnic Breads Italian Italy European Mediterranean
Ingredients :
2 1/2 cup bread flour
2 sm clov garlic, thinly sliced
1/2 tsp salt
2 tbl rosemary*
3/4 tsp active dry yeast
3 tbl bertolli light olive oil
1 cup warm water
Method :
• Preheat oven to 400F. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours
(until doubled in bulk).
• Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness.
• This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and
transfer the dough round to the sheet.
• Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the
crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the che eses, etc. are bubbly.


Boccone Dolce
Yield > 6 Servings
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
6 x Egg whites
Salt
1/4 tsp Cream of tartar
1 1/2 cup Of sugar
6 oz Semisweet chocolate
2 1/2 cup Whipping cream
2 pt Strawberries
Method :
• Preheat oven to 250 F. Beat egg whites with pinch of salt until foamy. Add cream of tartar and beat until soft peaks form. Very gradually beat in sugar to form a glossy meringue; texture and appearance should be similar to cosmetic cold cream. Line baking sheets with parchment or waxed paper.
• Using an 8-in. cake pan, trace 3 circles. Use spatula to spread meringue evenly over circles. Bake in preheated oven 1 hour. Let meringues dry in oven an hour longer. The meringues shouldn't turn color beyond a very pale gold; if they begin to darken, prop oven door open. Remove meringues
from oven and carefully peel off paper. Handling gently, set on racks to cool.
• Melt chocolate with 3 tbs. water in a double boiler. Spread over meringues.
• Make sure chocolate cools thoroughly on discs before continuing. Slice berries, save 8 lovely ones with hulls for decoration. Whip cream until stiff. Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream.
Cover with half of the sliced berries. Repeat with second chocolate meringue. Place white meringue on top and spread with whipped cream. Pipe on a fancy border of whipped cream using a pastry bag.
• Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue. Keep in refrigerator until ready to serve.
• GENOA
• ASTI SPUMANTI/DOMAINE CHAN. BRUT

Bollito Misto

Yield > 8
Keys : Italian Italy European Mediterranean
Ingredients :
1 sm ox tongue about 1.2 1.5kg in weight
1 lrg boiling fowl or capon about 2
25 2.75kg in weight
2 x pre cooked cotechino
sausages or zampone di Modena
20 x carrots scrubbed
3 x celery hearts each divided lengthways into quarters
sea salt and freshly ground black pepper
For the stock:
bunch parsley stalks (use the leaves for the accompanying Salsa Verde qv)
1 head garlic cut in half
4 x carrots scrubbed
4 x bay leaves
2 x red onions peeled
2 tbl black peppercorns outside celery sticks from the hearts
Method :
• Soak the tongue in cold water preferably for 24 hours but at least 45 hours.
• Drain and place in a large saucepan.
• Cover with water and add half the stock ingredients.
• Simmer for 3 hours skimming off any scum as it comes to the surface until the tongue is soft and a fork or skewer can be easily inserted.
• Remove the tongue from the stock and place on a board.
• Peel off the skin it should come away easily.
• Return the skinned tongue to the saucepan and cook for a further 30 minutes.
• After the tongue has been cooking for 2 hours put the boiling fowl in another large saucepan and cover with water.
• Add the remaining stock ingredients and very gently simmer for 1.3/42.1/2 hours depending on size.
• Cook the sausages according to the instructions on the packet.
• Zampone are larger and will take 40 minutes to cook.
• Cotechino will be ready in 20 minutes.
• Add the carrots and celery hearts to the chicken 20
minutes before serving.
• Season with a little salt.
• Turn off the heat under the three pans and keep the
meats in their various stocks.
• Taste the chicken stock and add more salt if necessary.
• To serve cut the tongue into 5mm thick slices; the
chicken (some white and some brown meat) into similar slices; and the sausages into 8mm slices.
• Arrange on a large warm serving plate and pour over some of the strained chicken stock. Arrange the carrot and celery around the meats.
• Serve with Salsa Verde mostarda di Cremona and lentils (qv).
• Variation:
Veal or beef silverside (1.2 1.5 kg) can be cooked in the same way and for the same time as the tongue but you should add 34 plum tomatoes either tinned or fresh and 50g dried porcini to the stock ingredients.
• This is the classic dish for New Years Eve in northern Italy. The lentils symbolise wealth the meat health and the mostarda good spirits for the year to come.
• Serves 8


Bolognese Meat Sauce
Yield > 4 Servings
Keys : Pasta Sauces Meats Italian Italy European Mediterranean
Ingredients :
4 tsp Olive oil
1/2 cup Chopped onion
2 x Garlic cloves, minced
1/4 cup Each minced carrot and celery
8 oz Ground veal
1/2 cup Skim milk
2 cup Drained canned Italian tomatoes, finely chopped
1 tsp Salt
Method :
• Dash each pepper nad ground nutmeg
• In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce
heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
• Makes 4 servings, about 3/4 cup each.


Bombas De Crema - (Cream Puffs)
Yield > 20
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
PASTRY
2 x Egg yolks
2 tbl Sugar
1/4 tsp Freshly-ground black pepper
1/4 tsp Cinnamon
1/2 cup Fresh orange juice
1/2 cup Extra-virgin olive oil
Zest of 1 orange
2 1/2 cup Flour
CREMA
3 cup Milk
4 x Egg yolks
1/4 cup Cornstarch
1/2 cup Sugar
Zest of 1 lemon grated
4 cup Oil for deep frying
Powdered sugar to garnish
Method :
• In a mixing bowl, stir together 2 yolks, 2 tablespoons sugar, pepper, cinnamon, orange juice and oil until well blended. Add zest and then slowly add flour to form a smooth dough. Cover and rest 1 hour.
• Place milk in a saucepan, bring to a boil and remove from heat. Combine cornstarch and 1/2 cup sugar. Place 4 egg yolks on top of double boiler, add cornstarch mixture and whisk until it turns light yellow. Add milk and lemon zest and cook, stirring
constantly until the mixture thickens to the  consistency of custard, about 7 to 10 minutes. Remove and allow to cool.
• Heat oil to 375 degrees.
• Roll dough into a sheet 1/4-inch thick and cut into 5-inch by 1-inch rectangles. Fry until golden brown on both sides. Remove and drain on paper towels. Cut in half horizontally and spoon cool pastry cream on bottom half. Cover with top half, dust with powdered sugar and serve.
• This recipe yields 20 bombas.


Boquerones
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean
Ingredients :
2 cup Virgin olive oil
20 sm Smelts - (whole) scaled, gutted
1 cup Flour to dust fish
Salt to taste
Freshly-ground black pepper to taste
Lemons wedges
Method :
• Preheat oil to 370 degrees.
• Rinse smelts and pat dry. Dredge fish in flour and season with salt and pepper. Cut a slit in the tail of one fish, pinch together the tails of 3 other fish, and stuff them through the slit to form a fan shape. Hold together with light pressure and place fish in hot oil. Cook carefully until light golden brown, about 2 to 4 minutes. Remove and drain on paper towels.
Serve immediately with lemon wedges.
• This recipe yields 4 servings.


Bouillabaise
Yield > 1
Keys : Crockpot Casserole Main Dish Seafood Italian Italy European Mediterranean Hot
Ingredients :
1 gm granaroli xbrg76a
4 x cloves garlic finely chopped
1 x 28 ounce can tomatoes, (coarsely
1 lb fin fish, (red snapper
chopped) with liquid flounder, trout)
2 cup fish stock, clam juice or chicken broth
scallops, crab meat-any or
1/2 cup dry sherry
all
2 tsp salt
18 sm clams, mussels, or lobster
1/2 tsp thyme, basil, saffron claws-any or all
pepper to taste
1/4 cup olive oil fresh chopped parsley for
1 lrg onion finely chopped garnish
Method :
• Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Sauteeonions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
• Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.


Bourride
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean
Ingredients :
1 x Fennel bulb cut 1/8" slices
1 med Spanish onion cut 1/8" slices
3 x Bay leaves
5 x Peppercorns
1 sprg Thyme
3 x Garlic cloves
3 cup Dry white wine
5 cup Water
2 tbl White vinegar
4 x Cod fillets - (6 oz ea)
4 slc Crusty French bread - (1" thick) toasted
16 x Borage flowers
AIOLI
10 x Garlic cloves
3 x Egg yolks
Juice of 1/3 lemon
2 cup Extra-virgin olive oil Salt to taste
Freshly-ground black pepper to taste
Method :
• In a 6-quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover.
• To make aioli: Place garlic, egg yolks and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt
and pepper.
• Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream.
Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve.
• This recipe yields 4 servings.