Salted Codfish in Tropea and Grana Padano Mousse with beer reduction and powdered coffee. These are the two small dishes of great cuisine which brothers Christian and Manuel Costardi of Cinzia in Vercelli will bring on Sunday 16th June at Identità Rubitt, in the beautiful location of Milan’s Dopolavoro Bicocca. "This dish", says Christian, "represents the meeting of two worlds: salted codfish, which reminds me of the time I spent in Venice, and onion, which is an emblem of Italian excellent products". The balance of flavours and textures is a tribute to Italy. "With the second rubitt we wanted to follow the same philosophy of celebrating Italian products, seen in a different way. This is a fun solution that can be suitable for a picnic too".
The event will last all day long, from noon to 9.30 pm and tickets are 25 euro each (20 euros when you buy them here, in advance). For each ticket you receive 9 tokens for as many rubitt, a Birra Moretti, an Acqua Panna or S.Pellegrino drink and a Lavazza coffee. Wine and any extra dish or drink will cost 3 euros. Here are the two recipes:
RUBITT 1
A salted codfish in Tropea
Recipe for 10 people
INGREDIENTS
400 g desalinated salted codfish
1 l milk
extra virgin olive oil
Cervia salt to taste
Sarawaka pepper to taste
for the red onion cream
5 red onions
100 g butter
Cervia salt
Sarawaka pepper
for the sweet and sour onion
2 red onions
30 g Muscovado sugar
Cervia salt
Sarawaka pepper
vegetal stock to taste
Manuel and Christian Costardi (photo by Federica Tafuri)
METHOD
For the onion cream
Peel and cut the onions and sauté them in a pot with the butter, then add salt and pepper. If necessary, add some vegetal stock. Once the onions are cooked, remove the pot from the stove, blend the onions and whisk them with some cold butter. Add salt and pepper to taste.
For the sweet and sour onion
Cut the onions into strips, cook them in a pot with a little butter, the Muscovado sugar, salt, pepper and, if necessary, some vegetal stock. Once cooked, remove from the stove and leave to cool.
For the creamed salted codfish
Cut the fish into pieces and cook in the milk bringing it to 80°C for about 20 minutes. Drain and keep the milk. Whisk the salted codfish by adding some oil, add some salt and pepper and some of the remaining warm milk in order to perfect the texture.
Put some onion cream on the plate, followed by the salted codfish and the sweet and sour onion on top.
RUBITT 2
Grana Padano Mousse with beer reduction and powdered coffee
Recipe for 10 people
INGREDIENTS
500 g Grana Padano
250 g fresh cream
beer reduction
powdered coffee
METHOD
Cut the Grana Padano into pieces, heat the cream to 80°C, add the Grana so it melts into a smooth cream. If necessary, sieve the mixture to remove any possible lump. Put the mixture into a syphon, create a mousse on the plate and add the beer reduction and the powdered coffee.
See also
Viviana Varese tomato puree
Paolo Casanova’s two recipes
Giovanni Giberti's brittle
Andrea Besuschio's dessert
