difficulty
Bassa
preparation
90 Min
cooking
30 Min
servings for
4
products
ingredients
- Icelandic salt cod Gadus Morhua 750 g (fillet), partially desalted
- Vanilla green pepper
- 2 tablespoons of colatura di alici
- 2 tablespoons of Montenero d’Orcia (Grosseto) Tuscan extra virgin olive oil
- 4 very fresh Sorrento ox-heart tomatoes
- 2 Bari-style carosello cucumbers
- 1 stalk of white celery
- 1 Tropea red onion
- 50 ml raspberry-infused apple cider vinegar
- Fresh Greek basil leaves
- Fresh chervil
- Fresh lovage
- Greek basil
- Spicy purple radish cress
- Fresh radish petals
- A few drops of bergamot juice
- Plenty of fresh ice
- 1/2 glass of highly sparkling mineral water
- A pinch of chipotle powder
- A pinch of Formosa Lapsang Souchong black tea
products
Preparation
Remove the skin from the salt cod. Slice the fish sashimi-style. Season the salt cod with freshly ground fine pepper and refrigerate covered.
Remove the core from the tomatoes. Slice and place in the food processor with the ice, water, celery, Bari-style cucumbers, 2 tablespoons of raspberry vinegar, pepper, chipotle and colatura di alici.
Blend to a perfect, well-emulsified tomato gazpacho. This will need to be re-emulsified at the moment of serving, as it tends to separate.
Pulverise and sieve the Lapsang Souchong smoked tea. Pour the gazpacho into the base of a concave plate. Before plating, add to the salt cod a drop-by-drop emulsion of bergamot juice, oil and colatura di alici.
Garnish with aromatic herbs, cress, a few drops of extra virgin olive oil on the gazpacho only — to form small suspended spheres. Add a crunchy note of celery cubes and Tropea onion, marinated in raspberry vinegar.
Finally, dust the salt cod — which will have been drizzled with a few drops of fresh bergamot nectar and colatura di alici — with the smoked tea powder.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
