Tag: Cod

Roman Cod Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Roman Cod Recipe |  The Italian kitchen


The Roman-style cod It’s the heart dish of Valerio Serinochef of the restaurant Tèrra, one Michelin green star, in Copenhagen. He explains to us why: «My paternal grandmother, a Roman, prepared cod with tomato and potatoes. Like a popular tale, it has been handed down from gesture to gesture and gradually enriched with personal details.”

And again: “It is a dish that combines savory and sweet, soft with the tough and crunchy, with the corners of the pan slightly smoked, and you wish it would never end. It is the dish of confirmation, of family reunions, of special occasions but also of the everyday table”.

Discover below the recipe with which we replicated it: compared to the procedure indicated by Valerio Serino, we we added the potatoes to the sauce together with the browned codrather than cooking them directly with the shallots.

Also try these recipes: Trieste-style cod, Vicenza-style cod, Delicious stewed cod.

Cicchetti recipe with soppressa and creamed cod – Italian cuisine reinvented by Gordon Ramsay

Cicchetti recipe with soppressa and creamed cod


Today we are inspired by the Venetian tradition to prepare the aperitif. In addition to the inevitable Spritz, in Veneto the golden hour rhymes with cicchetti, which we could define as Italian tapas. Cicchetti can be prepared in many ways, with slices of bread, croutons or polenta as a base, and then with cured meats, anchovies, cod and radicchio – just to give a few examples – as a filling.

In this recipe we made them with loaves of bread cut into rounds and toasted: we completed one part with slices of Venetian soppressa, another part with creamed cod, parsley and capers.

Also discover these recipes to prepare always different cicchetti: Venetian cicchetti with sardines in saor and polenta with radicchio, Happy cicchetti with cups of radicchio and sardine skewers.

Recipe Creamed cod and polenta, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Creamed cod and polenta, the recipe


Step 1

Bring 1.5 liters of salted water to the boil, pour in the corn flour, stirring with a whisk, then continue mixing with a spatula for about 1 hour: you should obtain a soft polenta; roll it out onto a greased or baking paper-lined baking tray to a thickness of 1.5 cm and leave to cool.

Step 2

Peel and bone the cod very carefully. Cut it into cubes. Chop a shallot and let it sauté gently in a pan with 4 tablespoons of oil, the anchovy fillets and a small piece of chilli (measure it very sparingly), add the cod and cook it for 5 minutes so that it releases its water; then pour in the wine, let it evaporate, add the milk and cook for another 10 minutes or so; finally taste it and add salt if needed. Blend everything with the immersion blender adding another 4 tablespoons of oil.

Step 3

Cut the polenta, now cold and firm, into discs or squares and brown it in a pan with a little oil and butter until golden on both sides; alternatively, grease it lightly and bake it at 220°C for about ten minutes (croutons).

Step 4

Serve the cod on polenta croutons, finishing with a few drops of oil and chervil leaves if desired.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close