Raviolotti with salt cod, escarole, semi-candied cherry tomatoes, and dehydrated black olives
x10
Ingredients for 10 people
Elements for the composition of the dish:
Raviolotti with salt cod
1 head of escarole
1 head of garlic
2 salted anchovies, washed and deboned
30 g desalted capers
200 g pitted black olives
1 orange
1 organic lemon
300 g cherry tomatoes
Thyme
Salt and sugar
EVO oil
Procedure
Wash the cherry tomatoes, cut them in half, and place them on a baking sheet with the cut side up. Season with salt, sugar, thyme leaves, grated orange and lemon zest, unpeeled garlic, and EVO oil. Bake at 80 degrees for 4-5 hours. Drain the olives, freeze them for a couple of hours, and bake at 64 degrees for about 10 hours.
Wash and roughly chop the escarole, blanch it, and sauté in a pan with oil, unpeeled garlic, anchovies, and capers. Adjust salt and pepper, remove the garlic, and blend adding a little oil in a thin stream. Then cook the Raviolotti with salt cod in salted water, toss them in a pan with some cooking water and oil to make them glossy. Pour the escarole sauce into a deep dish, add the Raviolotti, and finish with semi-candied cherry tomatoes on each raviolotto and the dehydrated olives.
Chef Maria Cicorella for the Master Show event on April 4, 2016. Bari Eataly.
