Risotto with red pepper and cod with veins of garlic sauce Pumpkin gnocchi, leeks and sage

Salted cod. Place the cod steaks on the steam cooking pot (the one with the holes) and place it (with the lid on) over the pot with a finger and a half of boiling water, in which we will have already thrown the half peeled apple cut into small pieces (which we will use later in the risotto). After 10 minutes of steaming, put the pot with the cod (always with the lid) aside and let it rest.

Risotto. We wash and dry the peppers. Let’s put them on a baking tray, sprinkling them with a little oil, salt and pepper; Let’s bake them at 200 ° for about 1 hour. When they are cooked and with almost scorched skin, let’s take them out of the oven. Let’s peel them, deprive them of seeds and collect the pulp in a colander to eliminate excess moisture. Season with a little oil, salt and pepper and pass it in the immersion blender until obtaining a homogeneous puree, completely smooth (if it were not really smooth, pass it in the Chinese colander). Let’s keep aside.

Finely chop the shallot and, adding a tablespoon of water and three of oil, let it brown over low heat and when it starts to fry (after about 30 seconds) throw in the rice, raise the heat a little and toast for a minute. Add half a glass of prosecco brut and let the alcohol evaporate. Always being careful that the rice does not stick, we begin to wet with the broth and, in order, towards three quarters of the cooking we add half an apple, red pepper puree and, only in creaming and away from the heat, a handful of pieces of cod. steam cooked. The half apple is used to increase the creaminess of the rice, since we will not put cheese.

We compose the dish by pouring the rice in the center and beat under the dish to spread it evenly. We arrange on the side some “petals” of cod that we will have obtained from the previously boiled one. On the opposite side we arrange the guttiau (carasau bread heated in the oven and seasoned with a little oil and salt) and, in the center, randomly drop a few drops of garlic cream. A round of pepper and the dish is finished.