Cuore di baccalà on hedgehog of broccoli with parmesan fondue and chili peppers

Eden Garden Restaurant is a particular place, where the excellent cuisine and a unique and spectacular view, seem to form the texture for a perfect picture that delights senses. The view over the Bay of Cartaromana, “governed” by the Aragonese Castle and the distant profiles of Vesuvius, Sorrento and Capri amplify the taste of an impeccable cuisine, the result of a “reinterpretation” of typical recipes of the Mediterranean tradition. A rare pearl is represented by the cellar, stocked with fine wines and available in the best years.

Ingredients

cod fillet, broccoli, parmesan, chili pepper, parsley, oil.

Directions

Cook the cod fillet for 15 minutes at 72° vacuum packed, sauté the broccoli in a pan with oil.

Preparation of the fondue
Put in the mixer oil, parmesan and the cooking water of the baccalà, emulsify by arranging the fondue.

Mise en Plase
Arrange the hedgehogs, place over the cod, season with the parmesan fondue and chili pepper, finish the dish with a fried parsley.

Dish reviewed in the Ischianews magazine issue of July 2017

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Il Giardino Eden restaurant

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