Starters Fish

Cheesecake yes, but with codfish! Marianna Vitale's recipe to try out

copertina cheesecake baccala marianna vitale

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.

Contact

Ristorante Sud

Via ss pietro e paolo 8, Castagnaro, Italy, 80010

t. 081 020 2708

info@sudristorante.it

http://www.sudristorante.it/

 

marianna vitale cheese cake di baccala Ristorante SUD3

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