Italiano
The chef Fabiano Borea from the restaurant “Le Tre Vele” in Salerno, shows his recipe:Salted codfish with tomato sauce, mousse of buffalo mozzarella and crunchy cracker.
Ingredients
100gr salted codfish
150gr “San Marzano” tomatoes
50gr buffalo mozzarella
15gr brown sugar
50ml apple vinegar
50ml extra vergin olive oil
salt and pepper
How to make the cracker:
150gr white flour
40ml extra vergin olive oil
50ml water
5gr sugar
5gr salt
3gr brewer’s yeast
Method
How to make the cracker: Spread the dough over a table and then bake it for 10 minutes at 200 °C.
Clean the salted codfish, then dice it and cook into a pan with oil, spices and pepper. How to make the tomato sauce: take a pan, put the vinegar and sugar in and cook on low temperature for a few minutes, then add tomatoes.
How to make the mousse: Blend the mozzarella, and keep its liquid.
Cook the salted codfish on low temperature for 10 minutes.
Use the tomato sauce as a base, then place the salted codfish, the mousse and the cracker.
