An amazing Parmigiana with salt cod brandade, pine nuts and tomatoes and thyme coulis.
Ingredients
- For the salt cod brandade:
- 400g salt cod, soaked overnight
- 2dl milk
- 30g sliced shallot
- 1 potato, peeled and diced
- extra virgin olive oil
- For the coulis:
- 4 San Marzano tomatoes
- thyme
- salt and pepper
- extra virgin olive oil
- For the Parmigiana:
- 600g Orogel Spinaci Cubello
- 2 eggs
- 50g grated Parmigiano Reggiano
- extra virgin olive oil
- 30g sliced shallot
- salt and pepper
Drinks to pair
- Red Wine
It goes well with
To Prepare
For the brandade: brown the sliced shallot in a saucepan with a little oil, add the potatoes, milk and salt cod. Cook for about 25-30 minutes. Remove from the heat and set aside.
For the spinach parmigiana: boil the spinach, drain and squeeze. Sauté the spinach with a little oil and the shallot. Blend the mix, add grated parmesan, the eggs and place the mixture in a large buttered baking tray.
Bake in the oven to 180° C for five minutes. Using a chef’s ring form circles.
For the coulis: roughly chop the tomatoes and cook with a little oil and fresh thyme. Cook over medium heat for a few minutes. Blend the mix and set aside.
Serve: spoon the tomatoes coulis on your plate, then put in a layer of spinach circle and one of salt cod brandade.