Second Course - Secondo Piatto
Gratinated Baccalà,
pumpkin cream and mushrooms.
Filetto di baccalà gratinato, crema di zucca e chiodini.
FOR 4 PEOPLE - MEDIUM - 60 MINUTES PREP TIME
REMEMBER TO SOAK THE BACCALA IN ADVANCE
THE VEGETARIAN CHOICE
FOR THE VEGETARIAN VERSION, REPLACE THE COD WITH A CAULIFLOWER.
CUT A SLICE ABOUT 1.5 CM THICK, DIP IT IN EGG AND BREADCRUMBS,
AND BAKE IN A CONVENTIONAL OVEN AT 190°C FOR 25-30 MINUTES,
UNTIL IT IS GOLDEN BROWN AND SOFT INSIDE.
Ingredients:
• 4 cod fillets (approx. 150-180 g each, pre-soaked)
• 600 g Delica or yellow squash (net weight, peeled)
• 250 g fresh honey mushrooms
• 100 g breadcrumbs
• 1-2 garlic cloves
• 2 sprigs rosemary
• 4 sage leaves
• 2 sprigs thyme
• 3-5 tablespoons extra virgin olive oil
• Salt and pepper to taste
Instructions
Prepare the cod and mushrooms. If the cod is salted, soak it in cold water
for about 36 hours, changing the water every 8 hours. Once desalted, dry it
well with paper towels and remove any bones.
Clean the mushrooms by removing the base and checking that they are free of dirt.
Prepare the pumpkin cream. You can make this in advance. Slice the pumpkin and season with oil, salt, pepper,
rosemary, and thyme. Place it on a baking sheet lined with parchment paper along with a generous unpeeled garlic clove and bake at 180/200°C for 25-30 minutes, until it is
tender and slightly caramelised around the edges.
While still hot, blend the pumpkin with a drizzle of oil and, if necessary, a ladle of broth or hot water until you obtain a smooth, velvety cream. Season with salt and pepper.
Cook the cod and honey mushrooms. In a pan, heat a drizzle of oil with a
crushed garlic clove, then sauté the honey mushrooms for 5-6 minutes, seasoning with salt and
pepper, and a pinch of oregano if desired.
To finish, coat the sage leaves in a light batter of water and
flour, then fry them in hot oil until crispy and golden.
Plating. Brush the cod fillets with a drizzle of oil, coat them in breadcrumbs,
and arrange them on a baking sheet lined with parchment paper. Bake at 180°C for 15-20 minutes,
until they are lightly golden and the flesh is still juicy. Once cooked, spread a layer of pumpkin cream on a plate,
place the gratinated cod cut into bite-sized pieces on top
(this is a good opportunity to taste it and adjust the salt if needed), and arrange the
sautéed honey mushrooms next to it. Garnish with crispy sage leaves.
Rolled & Stuffed Guinea Fowl.
Faraona ripiena e bardata.
FOR 6/8PEOPLE - DIFFICULT - 60 MINUTES PREP TIME
THE VEGETARIAN CHOICE
INSTEAD OF STUFFED GUINEA FOWL, YOU CAN COOK A WHOLE CABBAGE.
ONCE BLANCHED, YOU CAN STUFF IT WITH A RAGÙ OF MUSHROOMS, HERBS, AND CHEESES.
TIE IT TIGHTLY WITH STRING AND FINISH COOKING IT IN THE TOMATO SAUCE.
Ingredients:
• 1 boned guinea fowl
• 2 rolls of ready-made shortcrust pastry or puff pastry
• 250 g fresh pioppini mushrooms
• 3 pork sausages
• garlic and parsley
• 1 glass of dry white wine
• extra virgin olive oil
• salt and black pepper
• kitchen twine
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Salt and pepper to taste
Instructions
Clean and chop the mushrooms. Finely chop two garlic cloves and a sprig of parsley and sauté over a low heat with a drizzle of oil. Add the mushrooms and, after
a few minutes, add the crumbled sausages. Once they have changed color, deglaze with wine and season with salt and pepper. Remove from the heat and let cool.
Take the boned guinea fowl and cut it into quarters. Open the pieces well and stuff them
in the centre with the mushrooms, making sure to seal the pieces with the skin. To be safe, tie
them with kitchen string before browning them in a pan with oil and garlic. Cook
the guinea fowl for about twenty minutes, turning it often and carefully. Turn off the heat and
let it cool.
Cut the cold pastry into two-finger-wide strips. Remember to remove the kitchen twine, please, before wrapping the guinea fowl pieces with the pastry strips.
An hour before serving, bake in a preheated oven at 180°C (350°F) for half an hour. I
accompany this irresistible main course with a lentil salad sautéed
with a classic herb mix.