Today a recipe of my friend Giovanni Baroncelli, chef of the nice restaurant Salsedine of  Lido di Savio (Ravenna) .

Codfish in warm cream with crunchy vegetables and tomato fillet Mediterranean.

ingredients:
desalted cod
lavender oil
fresh oregano
pepper
potato
yellow pepper
vegetables as desired
sugar
tomato
flower caper
olives
fresh mint
process
Put the vacuum slice saved cod, seasoned with olive oil, lavender, oregano and pepper. Cook at low temperature until it reaches 50 ° C at the core with the probe. When cooked, reduce the temperature by immersing the bag cod vacuum, water and ice.
With the scraps of a cod fish cod do with adding a little yellow pepper and roasted potato, boiled, peeled and little.
Blanch the vegetables to taste with salt and sugar in water for one minute and cool.
Blanch the tomatoes for 11-12 seconds, peel, remove seeds and cut to create a fillet tomato classic.
Just before serving, regenerate all the ingredients.
To assemble the dish from the bottom of cod fish, add the fillet of cod, then fillet tomato over, then the flowers of capers, olives and vegetables.
Complete with lavender oil and fresh mint leaves. Dish served warm.

We thank Giovnni Baroncelli, chef at Ristorante Salsedine – Lido di Savio-Ravenna