Delicate, sweet and sour White Condiment with intense notes of must and syrupy Organic Red Label Balsamic Vinegar with intense notes of must and oak wood are the protagonists of today’s recipe. We have used these two condiments for this recipe made according to Modena’s best Christmas traditions.
Cooking time: 1 h
Ingredients for 2 portions:
- 300 gr codfish fillets
- 200 ml water
- 1 orange peel
- 50 gr Red Label Organic Balsamic Vinegar of Modena by “La Vecchia Dispensa”
Ingredients for the vegetables bed:
- 2 sprigs of cauliflower
- 4 strips of yellow bell pepper
- 4 strips of red bell pepper
- 0.5 carrot
- 4 celery chunks
- 4 sprigs of escarole
- 1 spring onion
- 1 red onion
- 2 canned pickles
- 10 gr anchovies
- green and black olives to taste
- bay leaves, juniper berries, black pepper to taste
Ingredients for the vinegar solution:
- 100 ml White Condiment by “La Vecchia Dispensa”
- 150 ml water
- 5 gr sugar
- 5 gr salt
- orange peel, rosemary and pepper
Preparation:
Cut the vegetables in the way you like most. The pieces, though, have to be small. Cook them into the acetic solution, according to the hardness of each vegetable ( eg. first comes the cauliflower, then the carrot and celery etc.). Drain the vegetables and season them well with salt, oil, anchovies, olives and pickles. Leave aside.
Cooking time of the vegetables into the acetic solution:
- cauliflower 3 min
- carrots 2 min
- bell pepper strips1 min
- celery chunks 1 min
- spring onion 1 min
- red onion 1 min
- escarole sprigs 30 sec
Preparation of the codfish:
Cook the codfish fillet ( approx. 150 g.) in a steamer, seasoning the water with sugar, salt, an orange peel, rosemary, pepper and our Organic Balsamic Vinegar, which is perfect for this cooking technique. This method will make the codfish aromatic and absolutely delicious. Serve the dish and enjoy your aromatic codfish with balsamic vinegar on the bed of vegetables.
Merry Christmas!
