Zucchini blossom with salt cod puree on tomato sauce
Soak 1 piece of stockfish in plenty of water for 24 hours, changing the water frequently.
- 200 g stockfish
- 150 g peeled potatoes
- 300 ml milk
- 100 ml Stage
- 2 peeled garlic cloves
- 1 sprig of rosemary and thyme
- 2 bay leaves
- freshly grated nutmeg
- freshly ground black pepper
- 6 tablespoons of fruity Ligurian olive oil
- Salt
- 16 zucchini blossoms
- 1. Butter
- 1 tbsp diced celeriac
- 1 diced carrot
- 1 tbsp diced onion
- 200 g canned tomatoes with juice (400 g can)
- 1 pinch of sugar
- 1 tbsp chopped flat-leaf parsley
- 40 g Taggiasca olives, sliced into wedges
- Soak the stockfish in plenty of water for 24 hours, changing the water frequently.
- Boil potatoes in salted water for 20 minutes, drain, let steam dry, then press through a potato ricer while still hot. Bring milk, cream, 1 clove of garlic, rosemary, thyme, 1 bay leaf, a little nutmeg, and pepper to a boil.
- Place the drained stockfish in the pan. Let it soak for 20 minutes. Remove the fish, remove the skin and bones, and cut it into small pieces.
- Strain the stock through a fine sieve and purée it with the salt cod. Mix with the mashed potatoes. Stir in 2 tablespoons of olive oil. Season with salt, pepper, and nutmeg.
- Wash the zucchini blossoms, remove the pistils, and dry them on a clean tea towel. Fill the blossoms with salt cod puree. Butter an ovenproof dish. Place the filled zucchini blossoms in the dish. Bake in a preheated oven at 180 degrees Celsius for about 10 minutes.
- Gently sauté 1 clove of garlic, celery, carrot, and onion in 2 tablespoons of olive oil. Add the juice from the canned tomatoes. Add 1 bay leaf, salt, pepper, and a pinch of sugar. Simmer for about 10 minutes. Dice the tomatoes and add them to the pan. Simmer for another 10 minutes. Remove from the heat. Stir in the parsley and olives.
- Spread the sauce evenly over four plates. Arrange zucchini blossoms on top. Drizzle with two tablespoons of olive oil.
Boil 2 potatoes in salted water for 20 minutes, drain, let steam dry, and press through a potato ricer while still hot. Bring milk, cream, 1 clove of garlic, rosemary, thyme, 1 bay leaf, a little nutmeg, and pepper to a boil.
Add 3 drained pieces of stockfish. Let it soak for 20 minutes. Remove the fish, remove the skin and bones, and cut into small pieces.
4. Strain the stock through a fine sieve and purée it with the salt cod. Mix with the mashed potatoes. Stir in 2 tablespoons of olive oil. Season with salt, pepper, and nutmeg.
Wash 5 zucchini blossoms, remove the pistils, and dry them on a clean tea towel. Fill the blossoms with salt cod puree. Butter an ovenproof dish. Place the filled zucchini blossoms in the dish. Bake in a preheated oven at 180 degrees Celsius for about 10 minutes.
6. Gently sauté 1 clove of garlic, celery, carrot, and onion in 2 tablespoons of olive oil. Add the juice from the canned tomatoes. Add 1 bay leaf, salt, pepper, and a pinch of sugar. Simmer for about 10 minutes. Dice the tomatoes and add them to the pan. Simmer for another 10 minutes. Remove from the heat. Stir in the parsley and olives.
7. Spread the sauce evenly on four plates. Arrange zucchini blossoms on top. Drizzle with two tablespoons of olive oil.