Meet the cold appetizer that will bring to the table tonight, December 24.
It 's a dish that plays on the double meaning "sweet or salted?".
This kind of presentation very much, I find it nice and tasty. Here we have a tower of cream puffs filled with a sauce made with cod, accompanied by pepper sauce and balsamic vinegar.
The cod and the cod are excellent products. The difference between the two is that one is a sun-dried and air. Lend themselves to an endless variety of recipes. The most famous is that of Vicenza, I really like gelato. The contrast matches for cream with peppers and balsamic vinegar to break the round taste of salt cod blended with mozzarella and olive oil greek novel. Yes, I have just arrived from Greece to witness the wedding of my husband, my dear Mrs. Voula, this oil product for their family consumption. It 's just broken, but does not taste "that links a little' too typical new oil. It has a very attractive emerald green color, smell just pinches. Perfect for this recipe.
Ingredients for a hearty appetizer
Two packages of cream puffs. This time I throw it in, wanting to publish the recipes live, I do not have time to do it myself.
A cod.
Oil extra virgin olive
Two mozzarella
Two red peppers
Garlic
Nutmeg
grated orange rind
Preparation.
Wash the cod with salt and leave to soak for two days, ideally in a container where it falls a little bit of water. More realistically change the water every time you remember.
Remove the skin so.
Frullatelo with two mozzarella, extra virgin olive oil, a generous grated nutmeg, grated orange peel half, correct salt if needed. My Sicilian oranges, my brother just arrived dall'aranceto: beautiful, organic and sweet.
Fill cream puffs.
create a tower as high as possible. Grated on the tower with the remaining half of orange to give the illusion of a fresh preparation.
Prepare the sauce. Cook until peppers are soft and two pieces with a clove of garlic, olive oil and salt.
Frullateli along with a tablespoon of balsamic vinegar Traditional Modena. Refrain surrogates.
To serve you can take two paths: either serve the sauce separately (which, I must say, facilitate the service) or, at the table, pour the sauce on the tower ... the choice is yours, I opt for the former.
Bon appetit!
Francesca
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