difficulty
Bassa
preparation
60 Min
cooking
40 Min
servings for
4
products
ingredients
- Approx. 1 kg Icelandic salt cod Gadus Morhua, fillet portion
- 2 tablespoons of colatura di alici
- 2 cloves of red garlic
- 1 fresh spring onion
- 500 g fresh cherry tomatoes
- 2 sprigs of fresh thyme
- Fresh parsley
- 100 g pitted green and black olives
- 1 small handful of salt-packed capers
- Extra virgin olive oil
- 1 small fresh chilli
- Anchovy fillets
- 1 fresh lemon
- Black pepper
- Fresh thyme
- 400 g Gragnano linguine
products
Preparation
Peel the garlic without removing the germ and finely chop the spring onion. Place in a pan with the hot oil and lightly sauté with the anchovies.
Meanwhile, cut the salt cod into pieces, leaving the skin on (the chef may decide on the size). Add to the soffritto with the thyme and sauté briefly. Add the colatura di alici, then the olives. Shortly after, add the chilli, the desalted capers and the cherry tomatoes.
Toss over a high flame. Drain the linguine al dente and toss with the sauce. Finish with fresh parsley, a squeeze of lemon and another touch of colatura di alici.
*Chef’s tip: roast half the cherry tomatoes at 200°C for 12 minutes and blend with oil and colatura — the flavour will be extraordinary.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
