Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion
By chef Giovanni Cappelli | Enter the site and find out all the recipes
Keywords
- Baccalà with stracciatella fondue
- fresh broad beans and citrus emulsion
- Recipes
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Ingredients
- 400 gr. - Baccalà (salted codfish: de-salted, rehydrated)
- 200 gr. - Stracciatella fondue
- 4 Broad beans
- 1 Jar of citrus fruit preserves
- Q.s. - Sprouts
- Q.s. - Fresh thyme
- Q.s. - Olitalia - 100% Italian Extra Virgin Olive Oil
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