Directions
Cod is one of the great protagonists of the Christmas period, you can prepare it creamed, baked, Vicenza style, with polenta, with sauce, there are a thousand ways to cook a delicious ingredient such as cod.
But today we turned to a historic restaurant in the Ferrara area for a fabulous gourmet recipe, simple, but embellished with an intriguing ingredient like truffle, which with its pungent flavor creates a delicious contrast with the creaminess of cod.
Let’s enjoy this splendid recipe, created by Adalberto Migliari of the La Chiocciola restaurant, a chef attentive to traditions, but animated by a sharp spirit who is not afraid to experiment to offer dishes that are always refined, but full of taste!
If you are planning the Viglia menu or the Christmas lunch, you have found the recipe for the perfect appetizer!
Ingredients for the truffle cod cream
6 servings
- 400 grams of soaked cod
- 1 liter of water
- 120 grams of white onion
- 120 grams of potatoes
- 45 grams of extra virgin olive oil
- 5 grams of salt
- 6 grams of pepper
- truffles
- 100 grams of hazelnuts
How to prepare cod cream with truffle
First of all, soak the cod a couple of days before or buy it already soaked, but it is always better to do this on your own.
In a saucepan, stew the finely sliced white onion in a drizzle of oil for 10 minutes over low heat: it should not take on color.
Add the chopped cod, diced potatoes and water.
Bring to a boil and cook slowly for about 30 minutes.
Remove from heat and blend everything and pass the mixture through a colander.
Pour the cod cream into the bowls, decorate with the chopped hazelnuts and the black truffle.
Which wine to pair with cod cream with truffle and hazelnuts?
For this refined dish we choose the Trentodoc Paladino from the Revì winery: a mouth of rock and silk, with hints of vanilla, musk and brioche, flavors that create an amazing harmony with the sweet and salty combination of the dish.
If you prefer to combine a cocktail, the elegant taste of the Martini cocktail is ideal.
