Marco Carraro’s recipe for

Baccalà - Salt cod


serves 4

600 g de-salted salt cod (the central, thicker part)
80 g San Daniele prosciutto
120 g fresh burrata cheese
50 g fresh parsley
200 g broccoli
100 ml fresh milk
10 g soy lecithin granules
500 g fresh pumpkin
20 g de-salted anchovies
1 clove of garlic
1 shallot
150 ml extra-virgin olive oil
vegetable stock
salt and pepper


Cut the salt cod into four equally sized pieces and wrap each with two slices of prosciutto.
Blanch the broccoli florets for 4 minutes and transfer to an ice bath.
Chop the shallot coarsely and sauté in a pan; add the pumpkin and brown, then cover with the stock. Cook for about 15 minutes and blend with a hand blender; strain and keep warm.
Sauté the clove of garlic in little hot oil, add the de-salted anchovies and nudge them gently around the pan until they disintegrate; add the broccoli and sauté, then blend and keep warm.
Blanch the parsley leaves and transfer to an ice bath.
Squeeze the excess water out of the leaves and blend, adding half of the milk.
Pour in the remaining milk, add the lecithin and use a hand blender to blend into a “milky parsley air”.
Gently sauté the salt cod in a non-stick pan, 1 minute per side.

Spread the pumpkin purée on one side of the plate; form a broccoli quenelle and place it next to the purée, leaning a piece of baccalà on it; put some burrata beside it and finish with the “parsley air”.
CARRARO-singolaMarco Carraro, a chef with a passion for culinary challenges

Born to a family of restaurateurs, Marco Carraro, chef of the Michelin-starred restaurant Il Cecchini in Pasiano di Pordenone, is always keen to take on a new culinary challenge. This is perhaps why his pièce de résistance is experimental cuisine, where he employs quality ingredients in the making of “humble” dishes such as hamburgers, grilled cockerel and spit roasts. This may well be the reason behind the success of the first city-kitchen in Pordenone (Piazzettasanmarco13), the demonstration of the appeal, the interest excited in the public by a new, down-to-earth eating experience, low-cost yet high-profile. Carraro had already taken up the challenge with the Cecchini bistro and the Chick a Boom, a sort of brasserie or steakhouse. But he is, however, first of all and by tradition, an extraordinary seafood master, continuously creating original, elegant dishes that are always out of the ordinary. This is the case of his salt cod served with burrata cheese and San Daniele prosciutto, a delicacy for the adventurous palate that is highly enjoyable, yet easy to prepare.

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