Sea bass, white pizza, and mortadella | Giovanni Cappelli and Gianluca Ricci

Ingredients for 1 person

• 180 g sea bass filet
• 500 g Roman white pizza
• 500 ml water
• 100 g chopped pistachios
• 500 g mortadella
• 100 g butter
• 100 g Parmigiano Reggiano
• 100 g Panko breadcrumbs

For the mortadella water

Vacuum seal 500 g of mortadella and 500 ml of water. Cook at 63°C for 3 hours. Drain and strain through a cheesecloth.

For the mortadella mayonnaise

• 250 ml of mortadella water
• 100 ml of seed oil
• 5 ml of vinegar
• 5 ml of lemon juice
• 1 g gelatin

Procedure

Whip all the ingredients together as you would for classic mayonnaise.

For the white pizza dough sheets

Cut the pizza into squares, moisten with mortadella water and bake at 180°C for 15 minutes.

Blend everything together, spread on silpat mats and bake at 180°C for 10 minutes.

For the white pizza crust

Melt the butter together with the Panko breadcrumbs and Parmigiano.

Add the diced white pizza previously sautéed in a pan.

Spread the mixture in a baking tray to a thickness of 1.5 cm and leave to cool. Once set, cut into pieces the same size as the fish.

For the sea bass

Cook the sea bass sous vide for 4 minutes at 63°C, then dry it well.

Cover the sea bass with the white pizza crust, adding the butter inside. Bake for 4 minutes at 180°C.

Dish composition

Compose the dish with the sea bass, mortadella mayonnaise, and white pizza chips.

The photographs are by Andrea Di Lorenzo