Recipe Overview
This grilled sandwich turns whipped stoccafisso into a clean, elegant antipasto: crisp rustic bread, silky cod filling, peppery arugula, sliced olives, and a small red pepper garnish for color and balance.
Chef Notes
For the best texture, the stoccafisso should be fully desalted, gently poached, and whipped while still moist. A touch of cream is optional, but olive oil and poaching liquid can also create a silky, classic finish.
Connected Experience
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Ingredients
Base recipe = 1 serving.
- 57 g whipped stoccafisso, desalted dried cod, whipped
- 60 g rustic Tuscan bread
- 15 g extra-virgin olive oil
- 57 g wild baby arugula
- 20 g pitted olives, sliced
- 10 g red bell pepper, for garnish
- 15 g cream, optional for extra silkiness
- 0.5 g lemon zest
- Black pepper, to taste
Preparation
- Desalt and cook the cod: 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 extra-virgin olive oil and cream if using until silky. Adjust with a splash of poaching liquid for a spreadable consistency. Season with lemon zest and black pepper.
- Assemble: Spread whipped stoccafisso onto one bread slice. Top with wild baby arugula and sliced olives, then 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 the edges, cut into small triangles, stand pieces vertically, and garnish with red bell pepper and a drizzle of olive oil.
Service Suggestions
- Serve warm and crisp as a passed hors d'oeuvre or plated seafood antipasto.
- Cut into triangles for refined event service.
- Add the red pepper garnish at the last moment for clean color.
Dietary / HACCP Notes
- Contains fish and gluten.
- Dairy is optional if cream is used.
- Keep soaked and cooked cod refrigerated below 40°F / 4°C.
- Reheat or grill to order for best texture.
Nutrition (per serving, estimate)
| Calories | 260 kcal |
| Protein | 16 g |
| Carbohydrates | 22 g |
| Fat | 11 g |
| Fiber | 2 g |
| Cholesterol | 45 mg |
| Sodium | Varies with desalting |