Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion

By chef Giovanni Cappelli

Ingredients for 4 serves:

  • 400 gr. - Baccalà (salted codfish: de-salted, rehydrated)
  • 200 gr. - Stracciatella fondue
  • 4 - Broad beans
  • 1 - Jar of citrus fruit preserves
  • Q.s. - Sprouts
  • Q.s. - Fresh thyme
  • Q.s. - Olitalia - 100% Italian Extra Virgin Olive Oil
Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion 1
Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion 2

Extra virgin oil and olive oil

"100% Italian Selezione Oro"

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Method

 

  • 1

    Put the cod fillets on the skin side in a non-stick pan with a drizzle of Olitalia - 100% Italian - Extra Virgin Olive Oil. Sear quickly until perfectly browned.

  • 2

    Bake at 180°C for 7 minutes and when cooked, place the fillets on absorbent paper to dry the excess water from the cod.

  • 3

    Blend the stracciatella di burrata with a little oil using a hand blender until you get a thick cream, like a fondue.

  • 4

    Blend the citrus fruit preserves with the immersion blender until you get a thick cream.

 

Food plating

Arrange some drops of stracciatella fondue and place the cod fillet in the centre of the plate. Sprinkle the emulsion of citrus fruit preserves on top and decorate by adding the sprouts, the broad beans and the fresh thyme.

 

Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion 3
Associazione

APCI

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