The usual Sunday appointment with the column “Roberta's Kitchen” . dedicated to regional dishes to be combined with a particular extra virgin olive oil, today it offers us a tempura cod with cuttlefish ink on beetroot purée. Our Roberta Rogeri, official oil taster and cooking expert (in the picture), presents it in a truly original and equally tasty form. An obviously “personalized” dish with an extra virgin olive oil which, this time, is represented by a light fruity single variety Leccino.
difficulty: medium
Preparation: 40 min
Cooking time: 12 / 15 min
Serves: 2 Guests
Cost: medium low
INGREDIENTS:
- 300 g beetroot
- 200 g soaked cod (4 pieces of approx. 50 g each)
- 20 g cuttlefish ink
- XNUMX/XNUMX cup rice flour
- mineral effervescent water
- salt
- pepper
- Leccino monovarietal extra virgin olive oil – Light fruity.
PREPARATION
For the beetroot puree, start by slicing the beets. Put them with a little oil in a pan. Salt. Once flavored, blend them with the mixer until you get a soft puree. If it is too dry, add a little water.
For the soaked cod: remove the skin and the central spines and cut out 4 chunks of about 50 g each.
For the squid ink tempura: in a bowl, combine the rice flour, the iced effervescent mineral water, a teaspoon of squid ink, a pinch of salt and pepper. Working not too much with a kitchen whisk.
After doing these procedures, pass the pieces of cod in the tempura, fry them in boiling oil at a temperature not exceeding 170°C and then dry on absorbent paper.
Serve: arrange the puree on the bottom of the plate, place the piece of tempura cod in the centre, enhance the aromas and flavors with a few drops of extra virgin olive oil.
