Ingredients
- 2 oz whipped stoccafisso
- 2 slices rustic Tuscan bread
- 1 Tbsp extra-virgin olive oil
- 2 oz wild baby arugula
- 4 pitted olives, sliced
- 1 thin slice red bell pepper (garnish)
- 1 Tbsp cream (optional)
- Zest of 1/4 lemon
Contains fish; dairy optional. Verify ingredient labels for allergens.
Preparation
- Desalt & cook the cod (make ahead): Soak dried stoccafisso under cold water for 3 days, changing the water twice daily and keeping it refrigerated. Gently poach until flaky. Cool and flake.
- Whip the filling: Blend the cod with olive oil (and a spoon of cream if using) until silky. Adjust with a splash of poaching liquid for a spreadable consistency. Season with a touch of lemon zest and black pepper.
- Assemble: Spread the whipped stoccafisso onto one bread slice. Top with arugula and olives; close with the second slice.
- Grill: Brush both sides with olive oil and grill in a pan or press until golden and crisp.
- Serve: Trim edges, cut into small triangles, stand pieces vertically, and garnish with a fine “diamond” of red bell pepper and a drizzle of olive oil.
| Calories | ~260 kcal |
| Protein | ~16 g |
| Fat | ~11 g |
| Carbohydrates | ~22 g |
| Fiber | ~2 g |
| Sodium | Varies with desalting |
