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april- may 2015
XI
Today consumption has shifted from
the traditional types dried frozen ones,
much faster and easier use.”
But how can set the caterer to choose
a good product? “As for the types dry -
continues Zenobius - the Gaspé must be
the latest production (not old) then with
light yellow to dark and not tending
especially good thickness. Filettone
Norwegian must have good thickness
and white color. As for the types you
have to make a distinction between
frozen cod, which is what is produced
by salting traditional salt and water from
the fresh, and cod that is infiltrated
with saline instead. Cod in the quality
depends on how it is done processing,
whether from fresh or frozen and then
double freezing. In this latter case the
product is sent frozen in countries
where it costs less than the thread,
here is thawed, processed and refrozen,
creating a quality product certainly
lower.”
Corrado Riccio from Meridionale
Catering Service, whose company is
active in Campania, well aware of
the special needs of its customers.
He explains: “In Campania areas of
greater culture of Baccalà (Stockfish
is unpopular) are those of Nola and
the area inside Vesuvius. In general
we noticed a good interest in this
product, so much so that many chefs
are introducing it in the paper, even if
they are located in areas where there is
no real tradition of product. So where is
rooted culture of cod, the chefs prefer
to work it himself, from the desalting.
Professionals who are instead the
“discovering” now prefer a product
service, already found by specialized
companies and packaged in modified
atmosphere. Or point to the cod “pinch
of salt” or slightly salty, cut into loins
and frozen. In short, the restaurant has
a choice, although in principle the most
required is just the desalted cod.”
Full range
The Cooperative Italian Catering has
held a wide range of processed products
cod. So Baccalà, salted codfish and light
are in range. All with the characteristic
of being desalted, soaked and then
frozen to meet the broader needs of the
modern catering.
Formasal
S.S. Cassia Nord Km 86.00
01100 Viterbo (VT)
Tel. 0761/251349
Area served: the provinces of Viterbo,
Rome, Terni, Perugia and Grosseto
south.
Employees: 50 employees and 16 agents
Turnover: more than 16 million
Range: the company was founded by
industry cheese and salami and through
constant path of specialization is able to
provide all of the catering, equipment
and furnishings (including the initial
design and assistance with our. House
staff) to dishes, glasses, pots and pans,
fresh, preserved, for a total of about 15
thousand references.
Southern Catering Service
via Vicinale Cupa San Severino Re (Na)
Area served: Naples, Avellino, Caserta
Employees: 18 + 8 sellers
Specialization: food for catering,
sandwich shops, pubs, pizzerias
Turnover: about 7 million euro
At page 32
Salted cod stuffed
with its albumin verdello extravergin
emulsified olive oil, on pureed
beetroot and smoked stew of mussels,
clams and diced potato purple and
yellow
Cook Author: Maurizio Urso – Syracuse
Ingredients for 4 people:
Salted Codfish g. 600 net; Extra virgin
olive oil; No garlic.
1 White pepper grains q.b; No laurel
leaf; 2 Lemon peel; Orange peel; Sole g.
70; G celery. 120; Capers g. 20; Basil g.
5; Beetroot 200 g; Purple potatoes 120 g
net; Yellow potatoes 120 g net; Mussels
180 g; Clams 180 g; Parsley, vegetable
broth; Salt; White pepper; Rosemary;
Thyme; Verdello; Seed powder and
flowers of wild fennel. For extra virgin
olive oil with rosemary: Oil evo l. 1/2;
Rosemary g. 80. To condition in vacuum
at 80% and cook in a steam oven
controlled for 30-40 minutes 65/70 ° C
Procedure –
In a pan put 1 liter of extra virgin olive
oil and the fillet of sole previously
cut into cubes, cook the tenderloin at
temperatures not exceeding 75 ° C, so
doing will leak albumin fish. With a
spoon retrieve and emulsify with olive
oil and grated verdello Syracuse. Strain
the oil and flavor it with orange peel
and lemon green, peppercorns, bay leaf
and garlic, bring the oil to a temperature
of 68 ° C.
For the stew –
Dice the yellow potatoes and purple.
In a skillet brown the diced potatoes,
and celery in mire pox, with a clove of
garlic, chopped parsley, pepper and a
pinch of salt; add the vegetable broth,
cover and cook. Almost cooked, add
the capers, does open the mussels and
levongole same stew. Once open, the
seafood, shell them. Meanwhile, cook
the beetroot, smoked them and make
a pass with the addition of potatoes to
make the mixture softer, season with
salt and pepper and add the rosemary
oil, keep warm. Candy salted codfish,
previously prepared, flavored oil to
68C ° for 7-10 minutes, until it comes
albumin and reach at the same time the
point of cooking.
How to set the dish: At the base of
the pot put the pureed beetroot, the
stew and a concassé tomato. Over the
past, place the wafer in white wine
and finally the cod and Glaze with its
albumin.