Stewed cod with a potato purée, fried capers and a Parmigiano wafer

A particularly difficult recipe to be carried out with care. We pair this with a Cerasuolo d’Abruzzo Villa Gemma 2021 Masciarelli.

Ingredients for 2 people:

400g MSC certified cod, 1 white onion, 250g peeled tomatoes, 50g pitted taggiasche olives, ½ glass white wine, 2 parsley sprigs, 40g extra-virgin olive oil and salt as desired.

For the potato purée: 250g 2 ladles vegetable broth and 1 garlic clove.

For the fried capers: 2 tablespoons salted capers.

For the Parmigiano wafer: 50g grated Parmigiano Reggiano.

Directions:

For the stewed cod:

Desalt the cod and cut it into equal-size cubes.

Finely slice the onion and then sauté it at a low heat in a pan for a few minutes. When the onions become transparent, add the cod and sear it briefly on all sides.

Douse the fish with the wine and once it has evaporated, add the peeled tomatoes.

Add the olives then salt and pepper to taste, cover the pan and stew at a low heat for around 20-25 minutes.

Garnish with some fresh parsley when done.

For the potato purée:

Cut the potatoes into small pieces, rinse them thoroughly to remove the excess starch.

Heat a couple of tablespoons of EVOO in a pan together with a garlic clove and then add the potatoes to let them briefly absorb the flavors before adding the vegetable broth. Cover and cook.

Remove the garlic clove when done and then use a mixer to obtain a fine and smooth purée.

Salt and pepper to taste and then keep warm.

For the fried capers:

Desalt the capers then rinse them and dry using paper towels. Fry the capers in vegetable oil, which is not too hot, until the flowers open.

For the cheese wafer:

Spread the grated Parmigiano Reggiano out in a uniform way onto parchment paper on top of a plate.

Cook the cheese in a microwave oven for a few seconds at the highest level until it begins to melt.

Remove and let cool and, when it becomes crispy, break the wafer into irregular pieces.

Presentation:

Spread some potato purée on a plate, place the stewed cod and some fried capers on top and garnish with pieces of the crumbled cheese wafer.

Wine to pair:

(edited by Stefania Vinciguerra)

Cerasuolo d'Abruzzo Superiore Villa Gemma 2021 Masciarelli

Intense pink color. Wide and light aromas of spices, roses and violets, hints of eucalyptus, pomegranate, cherries, yellow plums and raspberries. Savory and fresh taste, dynamic and very fruity. 

Production area: in the communes of S. Martino and S. Marrucina, the Cave and Schiavone vineyards at 400 meters above sea level and with northeast, east and southeast exposure with medium-calcareous clay soil.

Grape varieties: 100% Montepulciano, Abruzzi pergola training system and simple Guyot. Planting density 8,000 plants per hectare with a yield per hectare of 80 q.li.

Harvest: second and third decade of October.

Vinification: destemming followed by contact with the skins in the press at 4°C for 24 hours, low-temperature fermentation and stationing on the fine lees for 3 months until bottling, which takes place in February.

Serving temperature: 10-13°C.

Recommended pairings: fish soups and risottos, fish-based main courses, in sauce or grilled, and roasted or grilled white meats. It also goes well with cured meats, white meats and medium-aged cheeses. 

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