Mild Baccalà

Method

For the lentil cream

• 1

  Cook the Sicilian black lentils over medium heat after soaking them for 12 hours.

• 2

  Add some soffritto mix and the lard.

• 3

  Blend and add some I Dedicati Special Extra Virgin Olive Oil for Fish – Olitalia very slowly together with some drippings of the cassava that will make the emulsion smoother and more homogeneous.

 

For the cassava

• 1

  Peel the cassava and remove the internal cortex.

• 2

  Cook it in salted boiling water over medium heat four about 20 minutes.

• 3

  When the cassava is ready, pat it dry and let it brown in a pan with extra virgin olive oil, rosemary and salt.

 

For the marinated onions

• 1

  Bring all the ingredients to a boil, then julienne the red onion (after peeling off its internal and external skin) and add it to the other ingredients.

 

For the carrot

• 1

  Peel the carrot and slice it lengthwise.

• 2

  Dip the carrot slices into cold water with ice for about 10 minutes.

• 3

  Later, drain the carrots and deep fry them.

 

For the baccalà

• 1

  Coat the baccalà with the corn flakes and the herbs.

• 2

  Cook it in a pan with some grape seeds, rosemary and garlic.

• 3

  After cooking, deglaze the pan with some zibibbo wine and let it cook with all the herbs and spices.

• 4

  Sieve it and use it as a sauce.

 

Food plating

• Lay the elements on the plate; garnish with some fresh basil, basil flowers, wild fennel, crispy pork cheek and extra virgin olive oil.