Cod brandade. Appetizer for ladies

1 medium potato
1 small cauliflower
1 piece of cod weighing approximately 1kg
1 l water
1 l milk
2 shallots
1 small white onion
1 leek
1 bay leaf
1/2 glass of sparkling wine
200 ml fresh cream
1 tablespoon of 100 percent Arabica coffee beans, crushed and sieved
homemade bread croutons
clarified butter
extra virgin olive oil
salt and freshly ground white peppercorns

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Wash the potato without peeling it and place it in a pot together with the whole cauliflower. Steam cook. In the meantime, simmer the cod in water and milk for about 45 minutes. Peel the shallots, remove the central part and chop them. Finely slice the onion and the white part of the leek.

Cod brandade. Recipe and photos taken from “Profumo di caffè” by Gianlidia Tonoli (Guido Tommasi Editori).

Melt a tablespoon of butter in a thick-bottomed pan, add the bay leaf and then the sauté. As soon as it starts to stick slightly to the bottom and has not yet taken on colour, add the sparkling wine and let it evaporate completely, then add the cream and reduce until it starts to stick again. Remove the bay leaf and set aside.

Place the bread croutons on a baking tray and toast them in the oven at 180°C until they become crispy. Drain the cod, remove the bones and the skin while it is still hot. Flake it gently. Peel and mash the potato while it is still hot.

Clean the cauliflower from the outer leaves and the hard part of the stem. Transfer the cod, cauliflower, potato and sauté to a bowl and mix with a wooden spoon. until you obtain a lightly whipped creamy mixture.

Season with salt and season with a little oil drizzle and season with freshly ground white pepper. Spread the bread croutons with the hot or warm brandade, sprinkle with coffee and serve immediately.

“Profumo di caffè” by Gianlidia Tonoli (Guido Tommasi Editore).

Where coffee dares

How do you collect, taste and judge a coffee? And cup aside, where is its aroma captured? Coffee scent by Gianlidia Tonoli (Guido Tommasi Editore) is a complete manual. Even elegant sweet and savory recipes (like this one).

The décor idea

True, rosemary blooms after spring, but if you choose this recipe now nothing prevents you from using edible flowers (they can also be found in the supermarket). On the other hand, the old porcelain plate with gold and floral decoration, the soft colors and the exquisiteness of the cod emulsion are a caress for every season. While the coffee powder restores the charge.