When Chef Alessandro Cartumini and his staff at Quattro Restaurant (E. Palo Alto, CA). started having their "Osteria" nights, the focus was family style dishes with an emphasis on Seasonal ingredients.  Although the concept served them very well Chef Cartumini has answered the call of his patrons who desire to know a little more about how to prepare the season's finest such as Asparagus and of course what other flavors will compliment it.  With their new Osteria nights (see schedule below) usually held on the 2nd or 3rd Friday of each month Quattro focuses on one ingredient that is currently in season and designs a four-course menu around it.  Joining in the fun is a featured guest usually from a neighboring winery/vineyard who will delight in showing diners which wines pair well with the spotlight ingredient.  Today they share with us a wonderful recipe for a flavorful salt cod with sautéed Kale served on a crispy polenta crouton from a recent Osteria night.  

Baccala’ Mantecato, Grilled White Polenta, with Tuscan Kale

Serves 4 as an appetizer

Baccala

• 2 oz salted cod
  
• 3 Qt milk
• 3 bay leaves
  
• 1 Tbsp vegetable oil
  
• 2 Tbsp chopped parsley
• 1/2 Tbsp minced garlic
• Black pepper to taste

Place cod under running cold water for least 4 hours and let soak in cold water in the refrigerator overnight.  Remove from refrigerator and place under running cold water for one more hour.

Heat milk and Bay leaves in a sauce pan to 175F. Add cod to the milk and cook until soft, about 25 minutes, make sure the temperature stays below 175F.

When done remove from the heat and strain into a mixing bowl.  Add vegetable oil, parsley and garlic

Polenta

• 2 C water
• 8 oz White polenta (Anson’s Mill)
• 8/10 gr. Salt

Bring water to boil.  Add polenta flour in it and whisk until well combined. Season with salt to taste.  Cook over low heat for about 40 minutes, stirring every other minute. When ready pour in an oiled sheet pan about ½ inch thick and cover with plastic wrap. Let cool for about 3 hours.   Cut into 2.5” squares and reserve.

Season with salt and pepper and brush with extra virgin olive oil. Grill on each side in order to heath the polenta through and create cross marks.

Tuscan Kale 

• 1 bunch tuscan kale
• 1 shallot julienned
• 2 Tbsp extra virgin olive oil
  

Heat sauce pan with olive oil, add shallots then add kale and cook until soft. Season with salt and pepper and reserve.

Place polenta crouton on plate as the base and spoon a nice quenelle of cod over it. Top with thinly julienned kale. Enjoy.

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