Fish Main Courses

Pizzaiola: Smoked Pine-Cone Cod | Pino Cuttaia

Pizzaiola merluzzo Cuttaia

Pizzaiola: Smoked Pine-Cone Cod | Pino Cuttaia

Ingredients for 4 people

1 cod fillet weighing 500 g
Equal parts salt and sugar for the marinade
1 pine cone
1 spring onion
Confit cherry tomatoes
Extra virgin olive oil
Basil and oregano

For the pizza crust

320 g of type 00 flour
29 g of brewer's yeast
190 g of milk
4 g of salt

For the potato espuma

180 g of potatoes
150 ml of water
30 ml of extra virgin olive oil
100 ml of cream

To finish

Dried and powdered tomato concentrate


Skin the cod fillet and slice it very thinly.
Spread out the slices and arrange them on a plate, dusting them with salt and sugar; let them marinate for about two hours.
Dry the slices and smoke them in the oven at a very low temperature for about half an hour with the burnt pine cone (which should be lit over the flame and, once the flame has died down, transferred to the oven with the cod).

For the pizza crust

Sift the flour onto the table, create a well, and pour in the yeast dissolved in lukewarm milk.
Begin kneading; when the dough starts to form, add the salt and continue kneading, without overworking it to avoid making it too elastic.
Once the dough is ready, divide it in two and let it rise in the refrigerator at 5°C for about an hour.
Roll out the dough with a pasta maker to obtain a long, thin sheet, from which you'll cut out rings using two round cookie cutters of slightly different sizes.
Arrange them on a baking sheet and bake at 270°C. Remove from the oven when they are golden and nicely puffed up.

For the potato espuma

Peel the potatoes, cut them into cubes, put them in a saucepan with water, and cook them until they are almost tender.
Strain them through a chinois and add the cooking water until you reach a total of 270 g of mixture.
Add the cream, a pinch of salt, and pass everything while still warm through the siphon loaded with 3 cartridges.


Place the pasta border in the center of the plate, with the smoked cod slices inside, some confit cherry tomatoes, and thinly sliced spring onion. Cover the interior with the potato foam and finish with a few basil seeds and a drizzle of olive oil.
Garnish with a sprinkle of dried tomato concentrate, dried in a ventilated oven at 60°C for one hour.

pino cuttaia copertina 970
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