Pizzaiola: Pinecone-Smoked Cod by Pino Cuttaia
Cod fillet: 500 g
Pine nuts: 1
Extra virgin olive oil: 10 g
Pizza dough: 100 g
Tomatoes: 2
Basil: 4 sprigs
Black olives: 50 g
Salt
Pepper
An original smoked cod fish recipe of the chef Pino Cuttaia inspired by Nespresso's Ristretto Origin India.
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.
