Rosie Cortez: Chef in Training
Sophomore, math major, Rosie Cortez learns to cook breaded cod pizanno from her father for the first time. Cortez talks about how learning how to cook not only brought her closer to her father, but taught her a lot of things about herself.
Breaded Cod Pizanno by Rosie Cortez
Viedography and production by Chrystalla Georghiou
- 1 lemons cut into fourths
- 3 cloves of garlic – minced
- 3 eggs
Separate the egg yokes from the whites in to two different bowls. Beat the egg yokes till they are frothy. Slow in to sauce pan on low heat continuously. Add garlic and lemon juice to taste.
- 4 fillets of bread cod fish (or seafood of choice)
- 3 tablespoons of olive oil
- 1/2 cup pasta of choice
- 1 head broccoli
pre-heat oven to 350℉. warm sauce pan on medium heat, add two table spoons of olive oil into the pan. Once hot add two fillets of breaded cod. Brown on each side for 4 minuets, then transfer on to baking sheet and place into oven for eight minuets. when finished place on to plate. Boil water for pasta and add one table spoon of olive oil to the water, once boiling add pasta. Then boil broccoli for 3 minuets in hot water or until deep green (add spices if needed)