Tender cod served with sautéed bell peppers and cherry tomatoes—a light, colorful, and flavorful main course.
Videoricetta
Ingredienti
- 2 cod fillets (about 400 g)
- 2 small peppers, red and yellow
- 150 g cherry tomatoes
- 1 garlic clove
- Extra virgin olive oil
- 2–3 tbsp White Wine Vinegar Andrea Milano
- Salt and pepper to taste
- Fresh parsley or basil
- Oregano (optional)
- Flour, as needed (optional, for a light crust on the cod)
Procedimento
1. Soften the shallot in a little olive oil. Add the rice and toast for 2–3 minutes. Deglaze with white wine and let it evaporate.
2. Add the hot stock a little at a time, stirring often, and cook the rice for about 16–18 minutes.
3. Turn off the heat. Add the cold butter, Parmigiano and truffle sauce, stirring vigorously until creamy. Let rest for 1 minute.
4. Plate the risotto, add the truffle pearls and finish with lightly toasted pecans and a few drops of truffle oil if desired.
Prodotti
Aceti per questa ricetta
Vegetable Chips with Melannurca Campana IGP Vinegar Spray
Let yourself be won over by the flavor of our spray vinegar—available in a 250ml size!
Chicken roulades with truffle
Tender and flavorful chicken rolls, wrapped in prosciutto and finished with a truffle dressing, served with fresh…
WhyNot Truffle Vinegar Glass-Glaze – Truffle Meatballs
Soft, golden-brown meatballs served on a bed of arugula, topped with grated cheese and a truffle dressing.
Cod with Peppers and Tomatoes in Wine Vinegar
Tender cod served with sautéed bell peppers and cherry tomatoes—a light, colorful, and flavorful main course.
Ingredienti
- 2 cod fillets (about 400 g)
- 2 small peppers, red and yellow
- 150 g cherry tomatoes
- 1 garlic clove
- Extra virgin olive oil
- 2–3 tbsp White Wine Vinegar Andrea Milano
- Salt and pepper to taste
- Fresh parsley or basil
- Oregano (optional)
- Flour, as needed (optional, for a light crust on the cod)
Procedimento
1. Soften the shallot in a little olive oil. Add the rice and toast for 2–3 minutes. Deglaze with white wine and let it evaporate.
2. Add the hot stock a little at a time, stirring often, and cook the rice for about 16–18 minutes.
3. Turn off the heat. Add the cold butter, Parmigiano and truffle sauce, stirring vigorously until creamy. Let rest for 1 minute.
4. Plate the risotto, add the truffle pearls and finish with lightly toasted pecans and a few drops of truffle oil if desired.