The addition of fried capers and grana cheese wafer makes this cod stew more appetizing.
We pair it with Malvasia dei Colli Piacentini Boccadirosa 2023 Luretta.
Ingredients for 2 persons:
400 g MSC-certified cod, 1 white onion, 250 g peeled tomatoes, 50 g pitted Taggiasca olives, ½ glass white wine, 2 sprigs parsley, 40 g evo oil, Salt to taste.
Creamed potatoes: 250 g potatoes, 2 ladles of vegetable broth, 1 clove of garlic
Fried capers: 2 tablespoons of salted capers
The grain waffle: 50 g of parmesan cheese
Directions:
For cod stew:
Desalt the codfish and cut it into regular cubes.
Finely chop the onion then stew it over low heat in a saucepan for a few minutes.
When the onion has become transparent, add the cod pieces and sear briefly on each side.
Deglaze with white wine, and when the alcohol has completely evaporated, add the peeled tomatoes.
Add the olives, adjust salt and pepper, cover with a lid and cook for about 20-25 minutes on low heat.
Garnish with fresh parsley at the end of cooking.
Creamed potatoes:
Cut the potatoes into small pieces, rinse them thoroughly in cold running water so as to remove most of the starch.
Heat a couple of tablespoons of oil in a frying pan along with a clove of garlic, add the potatoes and season briefly.
Cover with water or vegetable broth and bring to cook.
Remove the garlic clove then blend with a blender to a fine, smooth puree.
Adjust salt and pepper, and keep warm on the side.
Fried capers:
Desalt the capers and dry them between two sheets of paper towels.
Fry in not-too-hot seed oil until they open like a flower.
Waffle:
Spread the grated parmesan cheese evenly on a sheet of baking paper placed on a plate.
Microwave for a few seconds on maximum power until the cheese begins to melt.
Allow to cool and when crisp, break into irregular pieces.
Plating:
Spread the creamy potato mixture in a mirror-like pattern on the bottom of the plate, overlay the stewed codfish, and garnish with fried capers and a few pieces of cheese wafer.
Wine pairing:
(Edited by Stefania Vinciguerra)
Colli Piacentini Malvasia Boccadirosa 2023 Luretta
Deep golden color, consistent.
Delightfully fruity, with yellow peach and melon in evidence, accompanied by sweet spices and refined vanilla sensations.
Reminiscent of white flowers and aromatic herbs.
The mouth has remarkable breadth, with exemplary freshness.
Production area: the DOC area of the Colli Piacentini, near Castello di Momeliano di Gazzola (PC).Varietal: 100% aromatic Malvasia di Candia.Production processes: fermentation in stainless steel, bottling the spring following the harvest, then aging for 9 months in bottle.Serving temperature: 8-10°C.Recommended pairings: fish, first courses, charcuterie-antipasti.
PRODUCER
