Pino Cuttaia's recipe. Pizzaiola: pinecone-smoked cod
Ingredients for 4 people
- 1 500 g cod fillet
- Salt and sugar in equal parts for marinating
- 1 pinecone
- Confit cherry tomatoes to taste
- 1 spring onion
- Extra virgin olive oil
- Basil or oregano to taste
- Sugar to taste
For the pizza crust
- 320 g 00 flour
- 20 g of brewer's yeast
- 190 g of milk
- 4 g salt
For the potato mousse
- 180 g of potatoes
- 150 g water
- 30 g extra virgin olive oil
- 100 g of cream
To garnish
- Dried and pulverized tomato concentrate
Procedure
Skin the cod fillets and cut them into very thin slices. Spread them out in a dish, sprinkle with salt and sugar and marinate for about two hours.
Rinse, dry and smoke, and bake at a very low temperature, for about half an hour with the pine cone burned (it should be lit on the fire and, when the flame has burned out, put it in the oven with the cod).
For the pizza crust
Sift the flour on the table, make a well and pour in the yeast dissolved in room temperature milk.
Start kneading; when the dough has taken on body, add the salt and knead again, but do not knead too long so as not to make it too elastic.
When the dough is ready, break it in two and let it rise in the refrigerator at 5°C for about an hour.
Roll out the dough with a sheeter to make a long, thin sheet from which you will cut out rings, using two round pastry cutters of slightly different sizes.
Arrange them on a baking sheet and bake them in a 250°C oven. Take them out of the oven when they are golden brown and nice and puffy.
For the potato mousse
Peel the potatoes, cut them into cubes, place them in a saucepan with water and cook until almost done.
Pass them through a chinois and add the cooking water in such a quantity as to reach 270g of mixture.
Combine the cream, a pinch of salt and pass them, while still hot, through the siphon loaded with 3 canisters.
Dish composition
Place the pasta frame in the center of the plate, with slices of smoked cod inside, a few confit tomatoes and the sliced spring onion.
Cover the inside with the potato mousse and top with a few basil seeds and a drizzle of oil.
You can garnish with a sprinkling of tomato paste, dried in a ventilated oven at 60°C for one hour.
