Amazing Appetizers - Baccala' with Escarole - Chef Paolo Barrale, Marenna' Ristorante (Av)
Somehow, someway baccala' (salt cod) with escarole has become one of my favorite dishes. I recently had a chance to try this version by Michelin star chef Paolo Barrale at Marenna Ristorante in Sorbo Serpico (Av).
The baccala' was cooked confit (slowly in extra virgin oil). And if that wasn't tasty enough, along with escarole, the chef added a basil seed caviar and set it on top of a smooth sauce made with almond milk.