Recipe from Mamma Alessandra from Tuscany: Codfish served in onions and vinegar sauce

Ingredients (for 6 people):

1 codfish (filleted, 1200g),
some DOP Sicilian olive oil Triglifo,
3 onions, 50g butter,
15-20g sugar,
100g white wine (Planeta La Segreta Bianco),
60g tarragon vinegar,
500ml water,
little sachet of spices with peppercorns, sea salt, laurel, cloves,
1 medium potato

How to prepare:
buy a cod already filleted in the shop, cut in 200g slices, salt with seasalt, put on a baking tray with baking paper.
Dripple some Triglifo olive oil on the cod fillets, let it get glassy at 150 degrees 10-15min.
Peal the onions, cut in thin slices... let butter melt in a pan, add onion slices, sprinkle with sugar, add white wine, then vinegar and water, put the sachet of spices too.
Peal the potato, slice in cubic thin slices, add to the vinegar brew - the potato starch thickens the brew slightly. let simmer for 10min, so that onions and potatoes remain firm to the bite "al dente", season to taste with salt, vinegar and sugar.
Serve onion brew in deep plates, put cod on top (skin side up). if you like you can garnish with horseraddish or chive.

Buon appetito!

A glass of our Prosecco di Valdobbiadene will be perfect for this dish!

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It was great! Yes! A fantastic experience to be in a beautiful venue - the Old Town Hall in Chelsea - and share our products and wines with experts, writers and food lovers. Here I just post some pictures of the event. Thank you all for coming and show your smiles while tasting our vinegars, our wines, our ham...















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Not rare products or difficult recipes, but delicious, easy to prepare menus for every day are most looked for. In Paris the average of cooking school attendants is around 30 years old. Nowadays it is hard to get into cooking classes, unless you book months beforehand. Reasons why people attend cooking classes are, because they like to spend time together or try out new food and recipes, or simply because in times of crisis "savoir faire" substitutes dining out in expensive restaurants. Thus, it is all about explaining the simply cooking techniques to people. Not for nothing in Italy and UK there is a boom of cooking classes on TV, or in the USA the video recipes to download from the web are becoming very popular. Have a look at the my favourite cooking class on Italian TV right now: "La Prova Del Cuoco". The article here.


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