Cod, chickpeas and confit tomatoes to replace the sweet ingredients in cheesecake: here's Marianna Vitale's savory version in a historic 2009 recipe.

Recipe and images: Crediti Ristorante Sud

Cod cheesecake (2009) scented with fennel with chickpeas, confit tomatoes and lemon peel

Ingredients for 6 people

500 g “mussillo” codfish (cooked at 56° in extra-virgin olive oil for 12 minutes)
100 g cream of chickpea soup
20 whole chickpeas
6 confit tomatoes
300 g buffalo ricotta cheese
Fennel powder
1 lemon
Extra virgin olive oil

Procedure

Grease a shallow mold with extra virgin olive oil and sprinkle with fennel powder, fill with ricotta cheese lightly worked with a fork, bake at 200° for 10 minutes. Pasta sheet the codfish. Decorate the dish with the cream of chickpea soup, boiled whole chickpeas, tomato cut into chunks and arrange the still-warm baked ricotta in the center and rest the cod on top. Finish with a grating of lemon peel.