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
ristorantelarimessa@yahoo.it
www.larimessa.it
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
Preparation
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.
Presentation:
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.
Restaurant
Ristorante La Rimessa
of Sergio Mauri
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