Ingredients:

500g desalted cod

400ml whole milk

250ml Vù extravirgin olive oil

16 slices of day-old crusty white bread

50ml VU’ PDO olive oil

500g potatoes

2g Sarconi saffron

White pepper to taste

Salt to taste

6 Senise dried peppers

Senise dried pepper in powder

 

Description:

This recipe was created by chef Gloria Limongi during the Jam Cup competition organized by the Italian Cooks Federation, and aims to celebrate the many flavours of the Lucanian tradition.

 

Preparation:

Lay the slices of bread out on an oven tray, drizzle with oil and toast for 5 minutes at 200°C. Remove the skin and bones from the fish, flake then cook with the clove of garlic in the milk for around 15 minutes. Drain, mash and pour the oil over slowly while stirring to form a foamy consistency. Dice the potatoes and boil in salted water with added saffron. When cooked, mash, adjusting consistency by adding cooking water as necessary and a drizzle of olive oil over the top. Season with salt and white pepper.

 

Fry the dried Senise peppers in Vu’ PDO extravirgin olive oil then set aside to cool and go crispy. Assemble the dish, alternating of layers of bread with the two mixtures. Dust with Senise pepper flakes and garnish the dish with an emulsion of PDO extravirgin olive oil and dried Senise pepper.

APPETIZERS

SALT COD AND VÙ OLIVE OIL BRUSCHETTE

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

FIRST COURSES

STRASCINATI PASTA WITH SAUSAGE AND RICOTTA

We’re in southern Italy, where hand-made pasta is de rigour. The tools of old are still used, things like “cavarole” in this case, the small ridged wooden boards that shepherds used to make during the long and solitary hours tending their flocks.

SIDE DISHES

VÙ OLIVE OIL MASHED POTATO

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

MAIN COURSES

SALT CODE WITH SWEET SENISE PEPPERS

Salt cod with Senise sweet peppers is a traditional recipe from the Basilicata region and perfect for Lent; it is a very tasty delicacy characterized by the contrast between the crispy peppers and the soft, savoury cod.

CAKES

ORANGE AND VÙ OLIVE OIL CIAMBELLA CAKE

The orange ciambella is an effortlessly easy sponge cake to make: the Vù olive oil and orange juice give it lightness that makes it suitable for all palates, especially those with a dairy allergy, as no milk is used in this recipe.

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