Baccalà “like a pizza marinara”
by chef Silvia Cardelli
Serves 6
- 300 gr. - Baccalà fillet (salted codfish: de-salted, rehydrated)
- 150 gr. - Ripe tomatoes
- 30 - Capers
- 2 - Slices toasted bread
- Oregano
- Fresh basil
- 6 - Tablespoons dressing using Olitalia garlic-flavored extra virgin olive oil
- Salt
- Olitalia Garlic flavored Extra Virgin Olive Oil
Procedure
- 1
Rinse and dry the salted codfish, slice thinly and place in a bowl, season with the dressing using Olitalia Garlic flavored Extra Virgin Olive Oil.
- 2
Peel and blend the tomatoes, adjust the salt.
- 3
Place slices of baccalà on six plates, sprinkle the surface with tomatoes, add the chopped basil, oregano and capers. Add the chopped toasted bread last.
- 4
Serve cold.
Chefs
Chef Silvia Cardelli
Restaurant Osteria della Corte
Chef and owner of Osteria della Corte, La Spezia, together with her husband, Andrea Ferrero, who runs the front of house. Since opening in 2003, the restaurant has specialised in sourcing top quality ingredients, with a particular focus on fish, and combines the deliciousness of Ligurian cuisine from the Levante region with extraordinarily elegant plating. Located beside the Osteria, Accanto is a bistro where visitors can eat or simply enjoy an aperitivo with a wide selection of finger food. The passion that Silvia brings to her dishes is also reflected in her civic engagement with her city and her region.
Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia
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