Pil pil
Four ingredients and nowhere to hide
Fourth version
Start your own line from any of Ana's 4 versions. Their recipe becomes your v1; what you do from there is yours, and their name stays on it. Reading needs no account; making it yours does.
v4 · 2 Sept — Doubled the garlic
The changes in v4
Doubled the garlic
Close to the best
Close to their best. Worth keeping.
What v4 taught
“Too much. Back to four cloves.”
So far
Four versions since March 2026. The best yet is v3. Last cooked 6 weeks ago.
Ingredients
salt cod, desalted
olive oil
garlic
guindilla chillies
What's been moving
Both halves have moved: the garlic most among the ingredients, and steps 1, 2 and 3 in the method.
Never touched: 600g salt cod, desalted · 2 guindilla chillies
Method
01
Warm 250ml olive oil with 12 sliced garlic cloves and 2 guindilla over the lowest heat, 10 minutes, until the garlic is pale gold
10 min250ml olive oil12 cloves garlic2 guindilla chillies
02
Lift the garlic out, slide in the 600g cod skin-side down and confit 8 minutes, barely a tremble
8 min600g salt cod, desalted12 cloves garlic
03
Take the cod out and cool the oil to about 40 °C — too hot and it will never emulsify
600g salt cod, desalted250ml olive oil
04
Off the heat, work the oil into the gelatine the cod has left, a ladle at a time, 5 minutes of circling until it thickens
5 min600g salt cod, desalted250ml olive oil
How it runs
38 minon the table
- 0:38On the table