Italian
Carpaccio of Salt Cod and Artichokes
by Gambero Rosso · 452K subscribers on YouTube
A carpaccio of salt cod with raw artichokes, perfect as a Christmas Eve appetizer. The subtle saltiness of the baccalà pairs beautifully with the crunch of fresh artichokes, lemon, and olive oil.
- Difficulty
- medium
Ingredients
7 items- Salt CodDesalted salt cod filet, preferably the central part
- LemonFresh lemon, for juice and to prevent artichoke oxidation
- Extra Virgin Olive OilExtra virgin olive oil, for drizzling
- CarciofiFresh artichoke, preferably from Puglia
- SaltA pinch, to taste
- Black PepperFreshly ground black pepper, to taste
- Garlic(optional) — One clove, for rubbing on the plate (optional)
Method
- Take a filet of desalted baccalà (salt cod). Remove the central spine and separate the belly part from the main filet; the belly can be fried separately.
- Pat the baccalà dry with paper towels without removing the skin. Slice it very thinly, almost transparent.
- Arrange the slices on a serving plate. Drizzle a little extra virgin olive oil over the bottom of the plate.
- Squeeze fresh lemon juice over the baccalà slices. Taste a slice to check the salt level; if too salty, you can rinse briefly.
- Clean the artichoke: remove the tough outer leaves, trim the stem, cut off the top, and remove the fuzzy choke (barbetta). Slice the artichoke very thinly.
- Immediately place the sliced artichoke in a bowl with lemon water to prevent oxidation.
- On the plate with the baccalà, add the artichoke slices. Season with lemon juice, olive oil, freshly ground black pepper, and a pinch of salt (remember the baccalà is already salty).
- For extra aroma, rub a clove of garlic on the edge of the plate (optional). Finish with a final drizzle of olive oil and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
