Recipe for 4 people

Ingredients

• 1 Morro delicate cod fillet
• 200 g coarse-cut Prosciutto di Carpegna PDO (3/4mm thick)
• 500 g cream
• 30 g Parmigiano Reggiano
• 1 clove of garlic
• 1 bunch of fresh thyme
• To taste EVO oil

Procedure

For the Carpegna foam:

Boil the Carpegna cut into cubes with garlic. Once boiling, lower the heat and simmer for about 1 hour at the edge of the stove. Skim occasionally, then add the Parmigiano and cook for another 15 minutes, very slowly. Once cooked, strain everything through a fine chinoise. Blend and fill the siphon, charge with 2 cartridges Keep in a bain-marie at a maximum temperature of 60°C.

For hazelnut and coffee powder:

• 150 g caster sugar
• 150 g toasted hazelnuts
• 10 g coffee powder
• 1/2 vanilla pod

Make a blonde caramel, add hazelnuts, coffee, and vanilla. Spread on
cool, and then pulse-blend until you get a
uniform, not too fine powder.

Place the delicate cod in a vacuum-sealed bag with thyme and extra virgin olive oil.
Steam cook for 10 minutes at 62°C.

Siphon a portion of foam into a bowl, lay the cod on top
with pepper and oil, and garnish the dish with hazelnut powder.