Sous Vide Cod Recipe with Provolone - Great Italian Chefs
Ilario Viniciguerra brings together Norway's wonderful Atlantic cod with the distinctive smoked Provolone cheese from Southern Italy's ancient city of Paestum, in this comforting yet delicate starter
Ingredients
- 320g of cod fillet, skin removed
- 250g of smoked Provolone cheese
- 50g of Arborio risotto rice
- 8 sun-dried tomatoes
- 1 sprig of thyme
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