For 4 people
"Wedded" soup flavoured with seaweed 300 ml of meat stock 300 ml of fish stock 50 g of black broccoli 50 g of olive leave broccoli 50 g of black soup 50 g of Christmas broccoli 50 g of curly lettuce 50 g of smooth lettuce 50 g of spinach 50 g of cardoons 50 g of borage 50 g of chicory 50 g of Swiss chard 50 g of Savoy cabbage 2 pieces of Konbu seaweed 50 ml of extra virgin olive oil 1 clove of garlic chilli pepper salt pepper Lettuce roll 1 smooth lettuce 1 spring onion 30 g of black olives 20 g of smoked herrings 250 g of bread without the crusts (softened in milk) 70 g of Grana Padano 1 clove of garlic extra virgin olive oil parsley salt pepper Cod tripe cutlets 2 cod tripes 15 g of toasted pine nuts 15 g of sultanas (soaked) 20 g of Pecorino (cut into cubes) 4 slices of bacon 1 clove of garlic extra virgin olive oil parsley salt pepper Savoy cabbage and black broccoli quenelle 50 g of Savoy cabbage 50 g of black broccoli 1 clove of garlic extra virgin olive oil salt pepper Salt cod 4 pieces of boiled salt cod (3 cm cubes)
"Wedded" soup flavoured with seaweed Place the seaweed in infusion, separately, in the fish stock and in the meat stock for about 2 hours. Combine the two stocks after filtering them. Meanwhile, scald the vegetables and cool them in water and ice. Drain thoroughly and cut them. Gently fry the spring onion chopped with extra virgin olive oil. When golden, add the vegetables and fry for about 5 minutes. Add all the stock and leave to cook for 30 minutes. Leave to rest for 4 hours and filter again.
Lettuce roll Boil the whole lettuce, leave to cool in water and ice and drain on a cloth. Prepare the filling for the roll, placing the bread, capers, pitted and chopped olives, herrings cut into pieces and chopped parsley in a bowl. Mix to obtain a compact consistency. Take the drained lettuce and cut it into quarters to make rolls with the previously prepared filling. Place the rolls on a baking tray greased with extra virgin olive oil and complete with the grating of Grana Padano. Cook in the oven at 180 °C for about 10 minutes.
Cod tripe cutlets Spread the cod tripes on a work surface, cover with the pine nuts, sultanas, chopped garlic, Pecorino and parsley leaves. Add salt and pepper. Roll up the tripes to form a cutlet and tie them with kitchen string. Gently fry a clove of garlic in a terracotta pan with extra virgin oil, removing it as soon as it turns golden. Add the cutlets and cover the pot. Cook on a very low heat for about 10 minutes, turning the cod occasionally. When cooked, cool and cut the cutlets into two parts. Wrap each one in bacon and sear in a pan greased with extra virgin oil.
Savoy cabbage and black broccoli quenelle Toss the cabbage and broccoli in a pan with the extra virgin oil. When cooked, chop everything.
Place the cutlets in a bowl, with the salt cod, the cabbage and broccoli quenelle and the lettuce roll. Cover three quarters with the stock.
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