Cod pizzaiola
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
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Angelo Sabatelli serves this cod pizzaiola recipe with some gourmet twists, such as dehydrated black olive crumb and potato cream made with a siphon. The classic flavours shine through, though, and this dish could be easily adapted to suit home kitchens by serving the potato cream un-whipped and simply dicing some black olive without dehydrating.
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Ingredients
Metric
Imperial
Piazzaiola sauce
- 1 garlic clove, sliced
- 1 tbsp of capers
- 300g of passata
- 1 sprig of oregano
- olive oil
Dehydrated olives
- 100g of black olives
SAVE RECIPE
Equipment
- Dehydrator
- Blender
- Siphon bottle or cream whipper
- N2O cartridge 3
Method
1
To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
- 100g of black olives
2
The next morning, finely chop with a knife and store in an airtight container
3
To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes
- 1 garlic clove, sliced
- olive oil
- 1 tbsp of capers
- 300g of passata
- 1 sprig of oregano
4
After this time, blitz in a blender until smooth then reserve until needed
6
Preheat a deep-fryer or deep pan of peanut oil to 180°C
- peanut oil
8
To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve
First published in 2016
It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces.
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