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https://www.raiplay.it/programmi/esem... - Today Gian Piero prepares a second course that does not fully belong to his Lazio tradition. In fact, even though cod is a fish that is often used in Rome, vegetable caponata, despite being eaten all over Italy, is absolutely a Neapolitan tradition. The cod, in today's preparation, after being cleaned, is cooked in a pan for a long time with tomato puree, toasted pine nuts, olives and raisins. As for the side dishes, in addition to the caponata, Gian Piero also makes potato quenelles that he seasons by adding leek leaves and parsley to the mashed potatoes. Then Fava cuts some aubergines into cubes, flours them in rice flour and fries them, and then adds them to other vegetables cooked in a pan in sweet and sour sauce (shallots, celery, courgettes and peppers to which sugar and vinegar are then added). He adds some cherry tomatoes to the whole thing. Ingredients for the cod: 800 g of cod 3 spring onions 400 g of tomato sauce 15 olives 50 g of raisins 30 g of pine nuts basil and fresh chilli pepper For the potato quenelles: 4 boiled potatoes celery and parsley leaves red sprouts vinegar, salt and pepper extra virgin olive oil For the sweet and sour vegetables: 250 g of celery 1 tablespoon of brown sugar 1 glass of apple cider vinegar 3 shallots ½ red pepper 250 g of courgettes 100 g of rice flour 300 g of aubergines 15 red datterini tomatoes fresh basil