- 150 g of desalted salt cod fillet (the central part)
- 100 g of boiled potatoes (Quarantine if possible)
- 120 ml Santagata extra virgin olive oil
- Salt and pepper to taste
- 100 g rosemary, sage and myrtle
For the cream of smoked potatoes, place the three herbs in a pan and ignite them with a blowtorch. Place the pan with the smoking herbs on the bottom of the oven (the oven should be switched off). Put the potatoes in another container, preferably one with holes, and place it in the top of the oven. Close the oven and let it smoke for 20 minutes. Remove and mix with 20 ml Santagata extra virgin olive oil and 20 ml water. Season to taste with salt and pepper.
Heat the cream in a bain-marie and keep warm. For the salt cod, place the salt cod in a sous-vide pouch together with 100 ml extra virgin olive oil, a sprig of rosemary and a pinch of pepper. Cook using the sous-vide method at 48 degrees for 25 minutes.
Put the cream of smoked potatoes on the plate and lay the salt cod on top after having removed it from the pouch.
Andrea de Galleani, owner and chef of the Genoa restaurant, Dega, in the heart of the residential area of Carignano, revisits traditional Ligurian dishes by proposing them in a contemporary style, combining flavours and playing with their contrasts.
These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.