Baccalà, prickly pears, porcini mushrooms and orange

by chef Pietro Montanari - "Da Cesarina" restaurant

Ingredients

 

  • 1 - Baccalà (salted codfish: desalted, rehydrated)
  • 1 - Prickly pear
  • 6 - Oranges
  • Qs - Porcini mushrooms
  • Qs - I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia
  • Qs - Salt
  • Qs - Black pepper

 

Baccalà, prickly pears, porcini mushrooms and orange 1
Baccalà, prickly pears, porcini mushrooms and orange 2

I Dedicati

“I Dedicati” Gourmet Special for Fish

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Procedure

For the baccalà

    • 1

      Vacuum-pack the baccalà with the laurel, a clove of garlic and I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia.

    • 2

      Cook in a steam oven at 65°C/149°F for about 10-15 minutes.

    • 3

      After steaming it, let the fish brown in a pan skin side down.

     

    For the orange mayonnaise

    • 1

      Bring the orange juice to a simmer to reduce it. Then, add the drippings of the baccalà and some extra virgin olive oil, if necessary.

    •  

      For the porcini mushrooms

      • 1

        Grill a mushroom after seasoning it with salt, extra virgin olive oil and black pepper.

    • 2

      Slice some of the mushrooms finely and season them with some salt and pepper.

    • 3

      Divide into big chunks the prickly pear, season it with some salt, oil and lemon zest.

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