13 Jan 2015
January 13, 2015
Raviolotti with salt cod, samphire and lemon
North Sea salt cod accounts for 69% of the filling. Fillets of salt cod are braised in milk, deglazed and pulped with white polenta, rare and prestigious. This combination gives the filling a creamier consistency and improves the flavour.
- 440 g (20 pieces) Raviolotti with Salt Cod
- 150 g samphire
- 1 lemon
- 6 tbsp extra-virgin olive oil
- 3 tbsp whole milk
- some ice cubes
- a few knobs of butter
- salt and pepper
- Blanch the samphire in boiling water for a few minutes, then cool rapidly in iced water. Put about 100 g of the samphire in a liquidizer with 4 tablespoons of extra-virgin olive oil, 3 tablespoons of whole milk, salt and a few ice cubes (this will help the samphire retain its vivid colour). Liquidize until smooth and creamy. Marinate the remaining 50 g of samphire with a tablespoon of olive oil, salt, pepper and the juice of the lemon, already zested.
- Cook the Raviolotti with Salt Cod in plenty of salted boiling water, drain and toss in a saucepan with the remaining tablespoon of olive oil, a few knobs of butter and the lemon zest. Line a deep serving dish with the samphire sauce, then neatly arrange the Raviolotti on top, finishing with a sprig or two of marinated samphire. Serve garnished with a twist of black pepper.