difficulty
Media
preparation
330 Min
cooking
300 Min
servings for
4
products
ingredients
- 1 kg Icelandic salt cod fillet Gadus Morhua
- 2 tablespoons of colatura di alici
- 10 yellow cherry tomatoes
- 2 cloves of red garlic
- A small handful of Pantelleria capers
- 1 anchovy fillet
- 300 ml extra virgin olive oil
- Whole black peppercorns
- 1/2 Tropea red onion
- 1 lemon
- 1 orange
- Fresh thyme
- Watercress
products
Preparation
Begin by preparing the roasted pepper concentrate with the following ingredients:
– 2 tablespoons of Cetara colatura di alici
– 4 large red peppers
– 3 tablespoons of extra virgin olive oil
– chilli.
Grill the peppers on a cast iron pan until the skin chars. Peel and drain. Remove the core and blend in a food processor with the colatura di alici and the other described ingredients.
Spread the resulting paste on baking paper and dry in a fan oven at 65°C for 3 hours. Preserve the pepper concentrate with a drizzle of oil.
Slice the salt cod into regular chunks, leaving the skin on. Arrange on the bottom of a hermetically sealed glass jar.
Add the cherry tomatoes, peeled garlic, pepper, lemon and orange zest, desalted capers, anchovy, red onion and colatura. Cover with oil and cook at 75°C steam in the oven for 2 hours.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
