RECIPE BY Sara Tano from WINERY PAGLIETA
INGREDIENTS FOR 4
– 21,17 oz. of salted cod sh already soaked
– 8,11 oz. of wheat flour type 00
– 3 eggs
– 5,30 oz. of Palea Pecorino Sparkling wine
– 3 tablespoons wine vinegar
– 0,35 oz. of brown cane sugar
– 12 white grapes
– 8 jujubes
– salt and frying seed oil
FOR THE CHICORY SIDE DISH
– 10,58 oz. of chicory
– 1,76 oz. of pine nuts
– 1,76 oz. of pomegranate
– salt and extra virgin olive oil
FOR THE “PEZZELLA”
– 8,82 oz. of corn flour
– 1 teaspoon of fennel seeds
– 8 grapevine leaves
– extra virgin olive oil
PREPARATION
For “ciabbottelli”: dice the salted cod sh, prepare the batter (eggs, flour, salt and sparkling wine), dip the sh dices into the batter. Aside, caramelize in a small pan at very low heat the sugar with the vinegar, then add the grapes and jujubes so you have sauce. Fry the cod and serve the sauce.
CHICORY SIDE DISH
Defoliate and cut the chicory in thin strips, then add the pomegranate seeds and nally the pine nuts and kindly season it.
FOR THE “PEZZELLA”
Pour the flour into a bowl along with fennel seeds, olive oil and salt. Add at a time boiling water and impaste. Mould the dough in high disks of about 0.34 inches. Lay them carefully on top of all grapevine leaves and bake for 25 minutes into a oven at 180°C.
WINE PAIRING
LAUS VITAE TREBBIANO D’ABRUZZO D.O.P.