For this recipe, you can use ready-made whipped cod!
A gourmet appetizer that challenges conventions: the panettone cannolo with whipped cod by Chef Martino Scarpa from the Ai Do Campanili restaurant in Cavallino Treporti, Venice.
An explosion of flavors that combines the sweetness and fragrance of Panettone Mandarino with the savory whipped cod, for a truly surprising result.
Perfect to impress your friends during an aperitif or an elegant dinner, easy to prepare even with ready-made whipped cod.
The recipe
- Ingredients
- 4 servings
- For the whipped cod: 250g soaked and boiled stockfish flesh, 250g sunflower oil, salt, pepper, and a hint of garlic
- For the plum sauce: 50g dried plums, 50g fine salt, 50ml white wine vinegar
- 4 slices of Mandarin panettone
- 300g cleaned, blanched, and sautéed turnip greens with oil and garlic
- salt, pepper, oil to taste
Directions
For the whipped cod:
Use the already soaked stockfish, place it in cold water and once it starts boiling, let it simmer for 20/25 minutes with a pinch of salt. Drain and whip it in a planetary mixer with the same amount of oil, pouring slowly; add a bit of salt and pepper, and for those who desire, a hint of garlic.
For the plum sauce:
Place the dried plums under fine salt; after half an hour, rinse them and blend them with white wine vinegar until obtaining a creamy consistency. If the plum sauce is too thick, add a little water.
For the panettone cannolo:
Trim the crust from the slice of panettone, cut it in half lengthwise to reduce thickness, flatten it with a rolling pin, and shape it around a steel cone (to prevent sticking, it's preferable to line the cone with parchment paper).
Passarlo in essiccatore per circa 20 ore a 70°C oppure in forno ventilato a 70-80°C per 4 o 5 ore (variabile a seconda del forno).
Pass it through a dehydrator for about 20 hours at 70°C or in a convection oven at 70-80°C for 4 or 5 hours (time may vary depending on the oven).
Meanwhile, blanch the turnip greens and sauté them in a pan with a clove of garlic, salt, and pepper.
Plating
Place the turnip greens on the plate. Fill the cannoli with whipped cod and arrange them on top. Finally, garnish with sweet and sour plum sauce.
Chef's tip
Don't discard the crusts and trimmings of the Panettone. Dry them and grind them into powder: you'll get a versatile and tasty ingredient to decorate and add a crunchy touch to both sweet and savory dishes.
