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FRIED COD

MADE BY CHEF ANDREA MIGLIACCIO FROM ALDROVANDI VILLA BORGHESE 

Fried cod with oxheart tomatoes, bacon and anchovy sauce.

Serves: 4 

INGREDIENTS:

12 cod medallions 35 grams each

12 rods oxheart tomatoes

 

INGREDIENTS anchovy sauce: 

300g anchovies

200g vegetable broth

100g Oil

3 garlic cloves

5g dried oregano

30g white wine

 

INGREDIENTS basil sauce:

100g blanched basil

30g extra virgin olive oil

30g crushed ice

Salt and pepper

 

INGREDIENTS Panur for cod:

100g sliced bread dried

1 clove garlic

q.s. peeled thyme

6 of dried bacon slices

METHOD Panur for cod:

  1. Cut under the slicer
  2. Bake at 140 degrees for about 30 minutes with a small mass above
  3.  Cut 4 cm ( high) x 1.5 cm (width), for each point 

PREPERATION anchovy sauce: 

  1. Brown the garlic and oil
  2. Add the dried oregano and anchovies
  3. Fry lightly and add the white wine
  4. Add the broth and cook
  5. Filter and emulsify with extra virgin olive oil

 

METHOD: 

  1. Flour the cod
  2. Coat it in beaten egg and in bread crumbs
  3. Then fry at 180 ° for 3-4 minutes

 

FINSHING TOUCHES: 

  1. Pour the sauce of anchovies
  2. Place the tomato forming a triangle, lay the fried cod in the empty spaces
  3. Complete with basil sauce and dried bacon

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