500 g./1 lb. of soaked desalted cod - 3 tablespoons of olive oil - 1 clove of garlic - juice of 1 lemon - 1 strip of lemon zest - 2 tablespoons of fresh cream - 1 black truffle - salt and black pepper.
Boil cod in unsalted boiling water, remove from flame and leave to rest for 1/4 of an hour. Drain, crumble and remove bones and skin. Pour the oil into a terra cotta pan, add the cod and "rake" with wooden spatula whist cooking "bain marie" until a thick creamy substance is obtained. Peel garlic, brush truffle and chop finely together with lemon zest.
Add to the mixture together with liquid cream and lemon juice. Add salt and flavor with ground pepper. Serve warm with slices of grilled bread.
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Pinot Grigio - Valdadige DOC
Santa Margherita
Wine of outstanding character and versatility: Santa Margherita was the first company to vinify the dark Pinot Grigio grapes as white wine. Clear-cut and intense bouquet, dry taste, pleasant feel of green apple.
Serve cool at:
8° - 10° C.
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classical recipe from the Mediterranean coasts of France, which presents an unusual yet perfect combination of a simple ingredient like dried salted cod with a rich, luxurious one like truffles. The resulting dish has a velvety texture, a full taste and a delicate flavor to be savored at the end of the truffle season. This dish should be prepared in a similar way to Venetian style dried salted cod, which proves that Europe has a common culinary and gastronomical heritage because of the ancient commerce in ancient times which brought ingredients from north to south well before the birth of the European Community.
