Are you looking for an Italian recipe that combines delicate, buttery cod, delicate prosciutto, and the umami-rich black garlic sauce? Chef Luca Ciano's recipe will have you stepping into an Italian coastal town. This recipe will impress all year long, but if you're having people over, and you plan on sitting on the porch on a summer evening, you may be asked to host every weekend.
Chef: Luca Ciano
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Yield: 4 Servings
Difficulty: Medium
INGREDIENTS
- 4 x 5oz cod fillets
- 4 x anchovy fillets, roughly chopped
- 2 medium-size potatoes, skin on, sliced into 1cm disks
- 8oz tomberry tomatoes (can use cherry tomatoes)
- 7oz stracciatella (can use fresh mozzarella)
- 3ozbaby capers, fried
- 1 cup vegetable oil, to fry capers
- 8oz pitted green olives
- 4 thin slices of Prosciutto di Parma
- 3.5oz black garlic, roughly chopped
- 3 tbsp extra virgin olive oil
- 3/4 cup fish stock
- Baby basil leaves, to garnish
- Salt & Pepper
DIRECTIONS
- Cut 30cm in length baking paper sheets. Drizzle a little extra virgin olive oil, sea salt on it. Then lay 6 pieces of potatoes, drizzle again with oil and sea salt. Place on top cod, anchovies and once again drizzle with oil and sea salt. Add green olives and tomatoes. Wrap the fish up with paper nice and tight.
- Bake in the oven at 200°C for 10 min. Rest for 2 min before opening the bag.
- Add black garlic into a blender with fish stock and extra virgin olive oil till smooth and creamy. (TIP: Start with 2/3 of fish stock and use it all only if needed)
- To serve; spoon Stracciatella cheese into a plate, Prosciutto di Parma, place on top the potatoes, olives, tomato and cod then garnish with crispy capers and black garlic sauce.
