Franco Favaretto's love for cod has no boundaries: here is a second course where he breaded it with panettone powder.
Franco Favaretto, chef of the Trattoria Baccalà Divino restaurant in Venice, this month wanted to dare with the Desalted Cod Heart in panure of Loison Panettone with Liquorice and Saffron.
To find out more about chef Franco Favaretto click here.
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The recipe
For this recipe you can read the instructions below or follow the video recipe.
Directions
Place the cod slices (well desalted) on a baking tray with baking paper moistened with a little water and a little oil.
Grease the slices with oil and cover them with Loison Panettone crumbles with licorice and ginger.
Bake them at 200°C for around 15 minutes in a fan oven.
Sprinkle the cherry tomatoes cut in two with equal doses of sugar and salt, a drizzle of oil and put them in the oven at 80°C for 1 hour.
Brown the chopped leek and add the spinach, sautéing over high heat for two minutes. Season with salt.
Plating
Place the spinach on the bottom of a plate, then the well-grained slice of cod in breadcrumbs and finally the cherry tomatoes on all four sides.
Enjoy your meal!
