Il Fiorino - Grand Hotel - Piazza Ognissanti, 1 - Tel. 288781 - Chef Daniele Sera
Turban of cod covered in beans on a bed of shellfish and crispy spelt
Filleted cod, 1kg. 500gr.
Shell fish: Mussels, 1kg.300gr.Large clams, 1kg. 300gr.
Dried sulphur-like beans (typical of Chiana valley), 150gr.
Sorano dried beans (typical of the Pistoia area), 150gr.
Dried eye beans, 150gr.
Dry spelt, 150gr.
Grated Parmesan cheese, 300gr.
Medium size ripe tomatoes, 300gr.
1 bunch of basil, 1 bunch of parsley, 1 clove of garlic
Extra virgin olive oil, d.l. 4; butter, 100gr.
Herbs for flavour (carrots, celery, onion), to taste
White wine, d.l. 1; salt and pepper, to taste
Preparation and cooking: Soak all the legumes before hand and cook on a low heat with the herbs. Wash, open and remove the shellfish from their shells and filter the cooking sauce. Scale, fillet and prepare the turban of cod using the special cone mould, adding salt, pepper and extravirgin olive oil. Prepare the crust with the parmesan, spelt and chopped parsley and divide into discs. Steam cook the turban for about 7 minutes. Stir, mix and quick-fry in all the vegetables in a tomato flavoured oil with basil. Aside prepare a light sauce with the oil and garlic, flavour with white wine and sprinkle with a pinch of finely chopped parsley. Arrange the turban on a dish, stuff with beans and add the sauce. Top with the crusty spelt, some chopped basil and dribbling some with extra virgin olive oil on top.