Mild Baccalà

by chef Alessandro Caputo - The Flair Rooftop Restaurant

Ingredients

 

For the lentil cream

  • 80 gr. - Sicilian black lentils
  • 20 gr. - Yellow onion
  • 1 - Clove of garlic
  • Qs - Lard (taken from cured pork cheek)
  • Qs - I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia

 

For the cassava

  • 1 – Small cassava
  • Qs - Rosemary
  • 1 – Clove of garlic

 

For the marinated onions

  • 60 gr. - Red wine vinegar
  • 20 gr. - Granulated sugar
  • 100 gr. - Water
  • 1 - Laurel leaf
  • 1 - Clove of garlic
  • 2 - Timut pepper berries
  • 1 - Seed of star anise
  • 1 - Seed of cardamom
  • 1 - Red onion

 

For the carrot

  • 1 - Carrot
  • Qb - Ice cubes
  • Qb - Water

 

For the baccalà

  • 1 - Baccalà fillet (salted codfish: de-salted, rehydrated)
  • Qs - Corn flakes
  • Qs - Rosemary powder
  • Qs - Dill powder
  • Qs - Garlic powder

 

For garnishing

  • Qs - Fresh basil
  • Qs - Basil flowers
  • Qs - Wild fennel
  • Qs - Crispy pork cheek (guanciale)
  • Qs - I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia

 

Mild Baccalà 1
Mild Baccalà 2

I Dedicati

“I Dedicati” Gourmet Special for Fish

See all

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.
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