IPSSEOA Tor Carbone – Roma
Maritozzo with cod and truffle
Eating the skin from a variety of fatty and lean fish can help ensure adequate nutrient intake. Fish, therefore, including its skin, is an excellent source of dietary protein, an essential nutrient that serves as the building blocks for tissues such as muscles in the human body. Furthermore, some proteins, such as histones and transferrin, present in the mucus of fish skin, play an important role in our health. Skin and pulp are rich in omega-3 fatty acids. it is a good source of collagen and vitamin E.
SALTY HUSBAND
Pour the flour, salt, and add the eggs into a container; mix until you obtain a grainy mixture, then add the warm milk with the brewer’s yeast dissolved in it.
Finally add the butter little by little until everything is combined. It must be a firm and elastic dough.
Leave to rise overnight (10 hours) in the refrigerator at a temperature of 5/6°.
The next day the dough is cut.
Each husbandzzo must weigh 50 g. Then place the Maritozzi on a baking tray and close inside the leavener at 28° with 40% humidity for 2 hours. After 2 hours, create an emulsion with egg yolk and milk to brush on top, cooking will take place at 180° with the valve closed at 80% and with 10% steam.
FUM
Clean the cod and keep the skin aside, boil the fish and reduce it to cream, add it to the stracciatella and add chives and orange zest and adjust the flavour.
Filter the mixture through a large mesh sieve and add the previously semi-whipped cream and insert it into the siphon, 30 minutes in the fridge and the foam is ready. In this half hour, take the skin, cut it into rectangles, and put in the microwave for 5 minutes with 30 second intervals.
PLATING
Open the Maritozzo in two, add the foam with the siphon, even it out with a small spatula and add crunchy cod skin chips, a sprinkling of lime and flakes of black summer truffle.
INGREDIENTS
• Manitoba flour 500g
• Brewer’s yeast 15g
• Milk 250g
• Salt 10g
• Sugar 25g
• Truffle butter 20g
• Butter 30g
• Stracciatella 100g
• Cream 100g
• Cod 500g
• Chives 8g
• ½ orange and lime zest
• Black summer truffle to decorate
Product
Burro al Tartufo Estivo
