Cosimo Massaro, Executive Chef at the Coccaro Beach Club in Monopoli (Italy), presents the Opera White Amaretto marinated cod, a simple recipe that can be prepared at home.


Cod fillet marinated in Opera for 48 hours
Marinated sweet and sour red cabbage
Crispy almond and mild pecorino
Seed oil and parsley reduction

For garnish:
Edible flowers
Pink salt
White pepper
Fresh sprouts
Opera White Amaretto


Cut cod finely into carpaccio slices. Lay slices on a plate.

Complete the dish with red cabbage that has been previously marinated in apple cider vinegar, Himalayan salt, pepper, and a dash of Opera White Amaretto. Add the crispy almond and pecorino, the edible flowers (such as pansies), arranging the colors to achieve a perfect combination. Finally, add the fresh dill and oil and parsley reduction. The dish is ready to be served.


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