Ghiotta cod revisited Recipe

Ghiotta cod revisited Recipe delicious food
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A recipe by Fabio Cristofalo Armanno, chef consultant from Palermo.

Ingredients for 4 people

For the olive powder:

100 g of pitted black olives

For the anchovy potato mousse:

500 g of potatoes

1 shallot

4 anchovy fillets in oil

250 ml of fresh cream

250 ml of milk

50 ml extra virgin olive oil

Salt to taste

For the confit pachino tomato:

150 g of Pachino tomatoes

100 g of icing sugar

Orange peel to taste

Extra virgin olive oil to taste

1 fresh thyme

1 basil

2 cloves of Red Garlic from Nubia

Salt to taste

Pepper to taste

For the borage :

4 bunches of borage

2 cloves of Nubian Red Garlic

1 bunch of thyme

Salt to taste

Pepper to taste

For the tomato sauce on the salad:

350 g of Pachino tomato

2 Cloves of Red Garlic from Nubia

Extra virgin olive oil to taste

Salt and pepper to taste

1 bunch of basil

For the cod:

600 g of desalted and cleaned cod

12 black olives

Thyme fresh

Extra virgin olive oil to taste

Salt and pepper to taste

Preparation:

For the olive powder: Ston the black olives and bake for 2 hours at 100 ° C and 1 hour at 60 ° C until they become dehydrated, then blend everything and create a powder.


For the confit Pachino tomato: wash the cherry tomatoes, blanch them in salted water and cool them in water and ice. Remove the skin and season with sugar, salt, oil, garlic, thyme, basil and orange peel, then arrange them well spaced on baking sheets with parchment paper. Bake in the oven at 80 ° C for 4 hours. Remove from the oven and let the tomatoes rest.


For the anchovy potato mousse: make a base with shallots and oil, brown and add the anchovy and the potatoes cut into small pieces, brown and add cream and milk. Bring to cooking. Blend the mixture and make it smooth, fill the siphon with the mixture and keep it warm ready for service.