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Cod Millefeuille in Milk with Romagna Black Shallot Wafer

Salt cod in milk with a wafer made from Black Shallots of Romagna

The fourth stop on our culinary journey with Chef Mattia Borroni and Azzurra Gasperini. This time we find ourselves—metaphorically, of course—in Veneto, the home of baccalà and its countless variations. In this recipe, cod takes center stage in a special mille-feuille where the sweetness of the milk contrasts with the savory flavor of broccoli and the rich taste of Black Shallots from Romagna.

Gourmet Video Recipes, Recipes
Main Course
Dietary preference: All

Ingredients for 2 servings

4 Brussels sprouts
Extra virgin olive oil
Rooms
1 Lemon zest
6–7 basil leaves
A few parsley leaves
4 cloves of Voghiera black garlic

Begin by finishing rehydrating the cod (previously desalted and left to soak in fresh water for at least 24 hours) by immersing it in milk for 10-15 minutes, then remove it, turn on the heat and immerse it again as soon as the milk comes to a boil. Allow to cook for approximately 6-7 minutes, then drain and set aside.

Meanwhile, prepare the wafers: mix water, breadcrumbs and Romagna Black Shallot paste, using a blender if needed to combine the ingredients well. The consistency should be that of a light polenta. Shape the wafers as desired by spreading the mixture on a baking sheet, then bake in the oven for 5-7 minutes at 160 degrees.

Prepare a coarse pesto by combining extra virgin olive oil, grated lemon zest, salt, minced Voghiera Black Garlic, a few drops of lemon juice, parsley and basil. Mix vigorously to release the flavors and allow to infuse for a few minutes while, separately, separate the Brussels sprouts into leaves and sauté the leaves in a pan over high heat until charred and crispy.

Flake and separate the cod into layers, arrange it on the plate and top with the pesto, Brussels sprout leaves and Romagna Black Shallot wafers.

Enjoy your meal and… see you in the next episode with NeroFermento’s video recipes!

Although they are both cod, baccalà and stoccafisso are very different. The former is salted cod, while the latter is dried for a long time in the open air during the cold, dry days typical of the Norwegian winter.

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