Dalila Roglieri

Codfish carpaccio and Taggiasca olives

Cod fillet, Taggiasca olives in oil, parsley, extra virgin olive oil, lemon juice, smoked pepper

Opinion of the chef

Cut the cod carpaccio into thin slices and arrange in a bowl in a radial pattern. Dress it with extra virgin olive oil, lemon and parsley then leave it to marinate for at least 3-5 hours in the refrigerator. Take it out of the fridge about 30 minutes before serving and complete with smoked pepper.

For the success of the dish it is essential to use excellent quality cod. I recommend not to use salt as it is an ingredient of marked flavor.