Codfish with Sweet and Sour Red onions in oil
Having guest for dinner is always a challenge. We always try to make an impression imaginative recipe to conquer their palate.
And if one of those were a real gourmand?
If it were, for example, Shelock Holmes? A man used to crimes and lies, but not in terms of food: he needs sincere, straightforward and genuine.
What are you goign to cook him? Morgan would win him with the Red onion, celery leaves cappers and codfish. 😋
Ingredients per 4 persons
- Baccalà dissalato già ammollato a cubotti 400gr
- Cucunci disidratati in granella
- Uva zibibbo
- Foglie di sedano
- Cipolla viola con Capperi agrodolce di Morgan
- Olio EVO
Procedimento
- Posizionare il baccalà in una padella capiente assieme alla cipolla viola e cuocere in forno a 160 °C per 12 minuti.
- Trasferire in un piatto da portata, guarnire con foglie di sedano fresco, qualche acino di zibibbo e una granella di cucunci disidratati.
- Servire con delle fette di pane tostato e una bottiglia di Grillo
Ricette correlate
Chicken Kebab, Garda Olives, Luciana's Giardiniera
Schorching Sun and adventurous walks at the foot of the ancient pyramids. The postcard from the uncles brings us to the discovery of the Ancient Egypt
That's how Morgan takes ispiration for this recipe.
A unique and well balance dish, rich of colours and flavours where The Luciana's Giardiniera find her ideal spot!
Thai Soup with seafood
Do you want sea? Do you want to taste exotic flavours?
Read the recipes
Well, we do! 🙂 and considering that the holiday are still a mirage we want to speed up the time with this Thai style colorfull soup at under the shadow of a Palm tree and the sound of the waves in the background.
A perfect recipe that must be paired with our Anna's Giardiniera.
