Ristorante La Rimessa

Salt cod in crispy Savoy cabbage on pumpkin cream with cherry tomatoes and Taggia olives lombardia Secondo di Pesce

Restaurant recipe

La Rimessa
Via Cardinal Ferrari, 13b
Tel. 031.749668

Chef : Sergio Mauri

Ingredients for 4

• 4 5 oz fingers of salt cod (soaked to remove salt and drained)
• 4 blanched Savoy cabbage leaves
• 1 beaten egg
• breadcrumbs
• 300 g (10.5 oz) of diced pumpkin
• 2/3 tbsp of cream
• 2 ripe but firm tomatoes, peeled and diced
• 10 pitted Taggia olives cut into segments
• 2 finely-chopped basil leaves
• 3 spoonfuls of extra-virgin olive oil
• 1 knob of butter
• salt


Boil the pumpkin until cooked. Drain and liquidise, add the cream and a pinch of salt. Keep warm.
Wrap each salt cod finger in a Savoy cabbage leaf, pass in the egg and then the breadcrumbs.
Fry until golden brown in the oil and butter.

Pour a layer of pumpkin cream on each plate, place the crispy cod in the centre and decorate with the tomatoes, olives and basil dressed in extra-virgin olive oil.


Ristorante La Rimessa
of Sergio Mauri

Ristorante La Rimessa
Mariano is a town that gives credit to the full of history reputation of Brianza, a hilly area well known to gourmets. Clear-cut evidence is Villa Besana situated in a wood of centuryold cedar trees of Lebanon. Here is the entrance of the Rimessa Restaurant. The “rimessa” used to be the coach house. Nowadays, the place has turned into a high-class restaurant. The front-of-thehouse is impressive...

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