Pizzaiola: Pinecone-Smoked Cod

Pizzaiola: Pinecone-Smoked Cod

Pizzaiola: Pinecone-Smoked Cod

An original smoked cod fish recipe of the chef Pino Cuttaia inspired by Nespresso's Ristretto Origin India.

December 20, 2013

serves for

4

total time

0 HR 0 MIN

ingredients

Cod fillet
500 g
Pinecone
1
Extra-virgin olive oil
10 g
Pizza dough
100 g
tomatoes
2
basil
4 sprigs
Black olives
50 g
salt
Pepper

Preparation

Smoke the cod with the pinecone for about 30 minutes.

Peel, boil and mash the potatoes and season with salt and oil, form a quenelle and press it lightly on the plate.

Clean the tomatoes by removing their peel and seeds, cut the pulp into cubes and season with olive oil and basil. Chop the olives.

Stretch the pizza dough to form 4 circles, to simulate the outline of the pizza.

Cook in the oven at 200° C for 10 minutes.

Finely chop the smoked cod and spread it over the potatoes, and place the circles of pizza dough on top.

Sprinkle with diced tomato, add the olives and basil leaves, then drizzle with oil and serve.

 

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