COD, ZOLFINI AND BLACK GARLIC

This exquisite cod fillet is first vacuum-cooked at a low temperature and then pan-fried to make its skin brown and crispy!

It is served on a light saffron white potato mash, stewed zolfini beans (pictured with chickpeas) and black garlic cream.

 

Wine pairing:
– Bagnadore Riserva B/N brut pas dosè 2016 750ml – 70€
– Orpicchio white still wine Riserva 2016 limited production Fattoria Dianella Tuscany 750ml – 45€

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