Carlo Cambi and Petra Carsetti’s recipes
You will say: And how should it be if not caught this cod? Apart from the breeding fish – buying it from Italian farms please, it is a question of quality, but above all of health and every now and then you also orient yourself on trout, the fresh water fish in the kitchen gives excellent results – but this is not the topic: we have caught it in the sense that we sleep it together with the peaches (with the and open!) Season with the season of sublime goodness if you find them at perfect maturation. Moreover, fishing is also very good in meat and cheeses, peaches, those of the Marche Val d’Aso are wonderful, with yellow pasta they are well compact, excellent percoche, the Romagna nectarines, the tobacconists, those with white paste. Each fishing has its own inflection of acidity and perfume that declines the gastronomic combination in a peculiar way. Try to believe.
Ingredients – 800 gr of cod fillets (you can also use desalted cod), two peaches of generous yellow pasta dimensions, an abundant bunch of rocket, 30 g of first out of direct butter, an untreated lemon, 4 tablespoons of extra virgin olive oil, salt and pepper to taste.
Procedure – Wash the peaches well and reduce them to the cubes with a sharp knife. Finely chop the rocket. Wash the cod well and in a pan put the extra virgin and brown the fish by adjusting (little) salt (if it is cod you can avoid) and generous pepper. It takes a few minutes. In another pan, melt the butter and sauté the peaches dieding with the lemon juice (keep the peel aside). You are ready to serve. Season the rocket with extra virgin and little salt and put it as a bed on the plate. Place the fish on top and cover with the diced peaches grating the lemon peel (be careful not to affect the albedo).
How to entertain children – have the dish compose to them
Combination – We have chosen a Tuscan sparkling wine classic Method Rosé from Sangiovese and Merlot. All the pink sparkling wines goes very well – there is one who is done in Valdobbiadene from Marzemino of great charm – Oi Rosati Fermi.
