Familiar face to cooking enthusiasts on TV Gian Piero Fava, Chef, Executive of the refined Casina di Macchia Madama restaurant in Rome. constant presence before de "La Prova del cook" and now "It's always noon" the successful show hosted by Antonella Clerici broadcast every day on Rai 1, where he dispenses his popular recipes, he has always declared his special fondness for cod, for its versatility in the kitchen and above all for its nutritional properties.
Forty-three years old, Roman, with two overwhelming passions, cooking and his two sons Tommaso, 10 years old and Leonardo, aged four, Fava has built an important professional career alongside great starred chefs such as Sergio Mei, charismatic Chef of the Four Seasons in Milan, lecturer at the authoritative Ecole Lenôtre of Plaisir, and in high-level locations, such as the Hotel Byron in Rome and Al Convivio Troiani, remaining a convinced supporter of a cuisine that knows how to distinguish itself for the simplicity of the flavors. The inspiration? He always has treasured the old recipes of the grandmothers, their little-big secrets, of the full respect with which the ingredients, flavors and aromas of a cuisine with a great history were once exalted in their naturalness. His national and international experiences have helped him to start a process of revisiting and renewing traditional cuisine while safeguarding the authenticity and identity of the territory. "Genuine raw materials and love for food - he says - are essential for the success of a good dish" but it is also important "to make the various components of a brigade coexist in harmony and keep your nerves steady even when the hours spent in kitchen seem interminable”. From the experience at a Relais & Chateau among the suggestive hills of Chianti she discovered the magic of living surrounded by nature: a regenerating and unforgettable experience. “Taking care of the plants, aromatic herbs and vegetables has been like a balm for the soul”. And these founding experiences she brought with her Casina di Macchia Madama in Rome, a period residence on the top of Monte Mario, surrounded by a centuries-old wood which refers to the precious atmospheres of Margaret of Austria, daughter of Charles V, who was the owner and then to the splendor of the Farnese and the Bourbons of Naples which followed.
The philosophy behind the recipe for cod, Belgian envy and pink cabbage, proposed to the readers of Mondo Food, is enhance the taste of a poor element, such as cod, emphasizing its taste. The use of the technique of low temperature cooking oila allows in fact to keep the flavor of the fish unaltered and to give it greater softness. In addition to that, doing so safeguards the nutraceutical characteristics of cod, a product low in saturated fat, rich in omega 3 healthy for heart and artery health; good source of protein of high quality; Of magnesium, B vitamins, important for the proper functioning of the organism; of potassium, which by controlling heart rate and blood pressure protects cardiovascular health; Of selenium, which helps defend the body from oxidative stress. But above all, a healthy dish with great flavor to lighten the body after the excess food of the end of the year holidays.
The recipe for cod, Belgian endive and purple cauliflower
Ingredients for people 4
For the cod
800 g of cod
1 liter of extra virgin olive oil
For the saffron potato cream
400 g of red potatoes
2 fresh spring onions
1 l of vegetable broth
1 g of saffron pistils
Extra virgin olive oil
Salt and pepper
For the Belgian endive
3 heads of Belgian endive
50 g raisins
50 ml of marsala
Peeled thyme
For the purple cauliflower
1 purple cauliflower
80 ml of apple cider vinegar
Ice
Sale
Method
Cut the cod into four slices of 200 grams each and immerse them in a pot with extra virgin olive oil at a temperature of 80 degrees for 7/8 minutes. Once cooked, drain and let them absorb.
For the saffron potato cream: cut and braise the spring onion in a pan with the oil, add the potatoes, cover with the vegetable broth and cook for 15-20 minutes. At the end of cooking, emulsify with an immersion blender, season with salt and pepper, put back on the heat and finally add the saffron pistils.
For the Belgian endive: cut the endive into julienne strips and braise it in a pan with oil, add the previously soaked raisins, the peeled thyme and cook for a few minutes.
For the purple cauliflower: Add the apple cider vinegar to a saucepan of salted water and blanch the purple cauliflower for about 7-8 minutes. Drain, let the cauliflower cool in a bowl with water and ice. Transfer the cauliflowers to a pan with oil, garlic, and chilli pepper.
Arrange the creamed potatoes on the base of the plate, place the cod on top and arrange the endive and sautéed cauliflower tops next to it.
