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
