The recipes


Crunchy cod slice on pumpkin and broccoli rabe velvety cream


Ingredients: 1 portion

  • Salt cod 150
  • Edible flowers
  • Salt and pepper
  • Aromatic herbs
  • Edible flowers
  • Water for 15g of delicate stock 1


Prepare the delicate stock (15g per litre of water) and dilute the Mantua pumpkin cream with the stock to obtain a velvety smooth and shiny texture.
Marinate the salt cod with extra virgin olive oil, salt, pepper and aromatic herbs and flash-fry in a pan for about 1 minute on the skin side.
Finish cooking the salt cod in an oven preheated to 200° for 4 minutes with the skin of the fish facing upwards.
Sauté the broccoli rabe in a pan.
Pour the velvety pumpkin cream into the plate, prepare a bed of broccoli rabe in the middle and place the cod on top.
Garnish with red rose petals, edible flowers, Dolcelacrima and Lacrima d'Oro chilli peppers and aromatic herbs.