Italy's most popular dessert remains the same in form but changes in substance: instead of the classic ingredients, a winning trio of cod, potatoes, and Cinta Senese lard. The iconic recipe by Riccardo Di Giacinto.

Potato and Cod Tiramisù with Cinta Senese Lard

INGREDIENTS

For the whipped cod

1 kg of cod
1 liter of milk
Extra virgin olive oil, as needed
6 slices of guanciale (cured pork cheek)

For the potato cream and foam

800 g of peeled potatoes
300 ml of milk
150 ml of water
2 egg whites
50 ml of infused oil
Rosemary, as needed
2 gas charges

For the decoration

Bitter cocoa, as needed
Flaked salt
Oil

Method

Bring the milk to a boil, immerse the cod for 10 minutes, drain, and whip it with EVO oil.

Meanwhile, peel and immerse the potatoes in milk and water, bringing them to a boil. Once cooked, drain and adjust the salt. Let them rest for a few minutes and, in the meantime, put oil in a saucepan, add rosemary (only needles), and infuse over very low heat for 7/8 minutes. Set the oil aside.

Blend the potatoes with a mixer using some cooking liquid and add the rosemary-infused oil.

Roast the Cinta Senese lard in the oven or in a non-stick pan (without adding oil). Whip the egg whites.

Combine the potato cream and egg whites and put it all in a siphon; insert 2 gas charges and keep the foam at 65 degrees

Plate composition

Place 2 tablespoons of whipped cod on the plate. Drizzle with oil, add a slice of Cinta Senese lard, and finally, top with the foam. Garnish with cocoa, crystal salt, and a drizzle of oil. For plating, you can use a cup to make it look like a cappuccino.