Cod fillet au gratin with pitted Taggiasca olives and beef heart tomato gazpacho.

1 kg of desalted cod heart

100 grams pitted Taggiasca olives in F.lli Amoretti di Lorenzo extra virgin olive oil

1 sprig of basil

50 grams of taralli

3 beefsteak tomato

1 clove of garlic

8 spoons of Taggiasco PDO Riviera Ligure extra virgin olive oil

Lorenzo's Amoretti brothers

Sale

Pepe

Put the cod in unsalted boiling water and cook over low heat for about 15 minutes, drain it gently with a slotted spoon. In the same water, dip the tomatoes for half a minute and then put them in cold water. Put theextra virgin olive oil PDO Taggiasco Riviera Ligure F.lli Amoretti di Lorenzo in a pan with the dressed and crushed garlic, bring it to sizzle and turn off. Peel the tomatoes and remove the seeds. Put the tomatoes in the glass of the mixer, half of theoil just flavored with garlic, salt and pepper. Blend until the consistency of a cream. Turn on the oven at 200 degrees ventilated and bring it up to temperature.

Prepare a beat with the pitted Taggiasca olives in extra virgin olive oil Lorenzo's Amoretti brothers, taralli and basil. Take a shallow pan, cover it with parchment paper, grease, arrange the pieces of cod and cover them with the prepared breading. Gratin them for 5 minutes. Serve them in bowls by putting the tomato cream and a few drops of underneath Taggiasco DOP Riviera Ligure extra virgin olive oil F.lli Amoretti di Lorenzo scented with garlic.