Panzanella with cod by Valerio Centofanti

The recipe is by Valerio Centofanti, a chef from the province of L’Aquila, who cooks the cod fillets in a pot and then lays them on bread together with the other ingredients.



For the confit tomatoes:

Remove the skin from the tomatoes after blanching them in boiling water. Place the cherry tomatoes in a baking dish and season to taste with herbs and spices.

Bake the cherry tomatoes at 60°C for about 2 hours.

For the panzanella:

In a hot non-stick pan pour a little oil and brown the cod fillet on both sides.

In a bowl, break up the bread and all the finely chopped ingredients, then season with vinegar, salt, pepper, oregano and oil.

Take a pastry ring and shape the mixture into a cylinder.

Place the browned cod on top and finish with a drizzle of oil and the confit cherry tomatoes.


Tomatoes: 300 g, cherry tomatoes
Cod: 400 g, fillet
Cherry tomatoes: 5, confit
Oregano: 2 gr
Vinegar: 10 dl, red wine
Bread: 5 slices, stale
Tomatoes: 160 g, San Marzano
Onions: 1/2, Tropea red
EVO oil
Caster sugar

Panzanella di Baccala scaled

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