Baccalà all’orvietana – Salt cod Orvieto-style – Yields 4 servings
4 slices weighing approximately 120 g cod fillet (pre-soaked and desalted)
2 celery ribs, julienned
1 tbsp. pine nuts
1 onion, finely sliced
1 tbsp. sultanas, revived in water
8 grape tomatoes, quartered
4 fresh basil leaves
Extra virgin olive oil
Salt to taste
Sweat the onion in a pan with two tablespoons of extra virgin olive oil. Add the celery, salt and half a glass of water. After 3-4 minutes, add the pine nuts, raisins and cherry tomatoes.
Leave to simmer for 7-8 minutes and season to taste. Boil the cod steaks in sous vide for 5 minutes.
Place the celery and tomato mixture at the bottom of a deep heated serving dish, place the cooked cod on top and season with a sauce obtained by blending olive oil, basil and salt.
Gaja unveils 2023 vintage of Camarcanda
'It’s not about pushing your own agenda and your own taste'
Certification, sustainability and sparkling wine: Enrico Serafino's story
'Old vines are a fundamental part of the identity of this wine'
The Italian restaurant inside a clothing factory in London
