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Ingredients
320 g soaked salted stockfish
1/4 l milk
1/2 red bell pepper
1/2 yellow bell pepper
100 g broccoli
1 leek
1 head of late red Treviso chicory
1 teaspoon of anchovy juice
extra virgin olive oil
freshly ground pepper
salt
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Boil the broccoli and the leek cut into small circles in salted water, roast the bell peppers, peel and trim them, chop the chicory head and stir-fry it with a little oil.
Mix the leek with a little butter and season with salt and pepper.
Cut the stockfish in four pieces and cook them in water and milk.
Spoon the leek cream to the centre of a plate, then place the strained stockfish on top
of it and garnish with vegetables all around it.
Season with an emulsion of anchovy juice and freshly ground white pepper. |
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Viticoltori Friulani della Delizia S.c.a. - Via Udine, 24 - 33072 Casarsa della Delizia (PN) Italy
Tel. +39 0434 869564 - Fax +39 0434 868823 - info@ladelizia.com - P.IVA IT 00071480933
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