Great chefs’ recipes: Salad of salt cod

Great chefs’ recipes: Salad of salt cod. A rich salad with seasonal products, made with cod, white truffles, fresh porcini mushrooms, ham, cheese and Verdicchio grapes, prepared by the young chef Andrea Mangoni of the Cafè Pasquini in Senigallia. Ingredients for 4 people:

• 400 g of desalted cod
• 300 g Verdicchio grapes
• 100 g of white figs
• 120 g walnuts
• 60 g of Ham of Carpegna DOP
• 50 g of boiled beetroot
• 80 g of pears
• 100 g of medium-aged Pecorino Vallesina
• 20 g of Acqualagna white truffle
• 200 g of fresh porcini mushrooms
• 400 g salad (Gentilina light and dark, curly, baby spinach, arugula, beet)
• Salt of Cervia "Camillone reserve"
• Extra virgin olive oil fruity / light

Preparation: Wash and clean the salad carefully changing the water several times, dry and store in a cool, dry place. Blanch the salt cod in water for a few minutes. Drain and mash in order to get large enough pieces. Cut grapes in half, red turnips into very thin slices, and the ham with a knife, the pears thin with a potato peeler and the cheese in flakes. Compose the salad stirring all ingredients gently, season lightly with extra virgin olive oil (fruity / light), salt of Cervia at pleasure, but not too much, a drop of vinegar, maybe of apple. Stir to mix and put on top the mushrooms and the white truffle slices. Serve. The Cafè Pasquini proposes a revision of the recipe: salad (the same) placed over the gelled grape juice with Agar Agar. In this case, instead to cut the grapes, we centrifuge and filter to remove impurities. Divide the mixture, put half to boil with the Agar Agar (the ratio is 1 g of agar per 250 g of liquid). Then mix with the other half and filter in a dish. Cool the juice until it is gelled. Arrange the ingredients on the grape jelly in a spontaneous way. Sprinkle with olive oil and salt.