By : Debbie Rogers
I spent a couple of hours in the kitchen of Ronda Locatelli with Chef Salvo Sardo making a few dishes from “Made at Home – the food I cook for the people I love” by Giorgio Locatelli. Chef Salvo and the team are incredibly passionate about the ingredients they use, the dishes they create and the overall experience that each guests receives at Ronda Locatelli.
Read more about my time in the kitchen here, but in the meantime here’s the recipe for the first dish they cooked which was streamed live too.
“Njuda from Calabria – soft, spicy, spreading salami made with local red chillies – is one of the latest Italian ingredients to jump almost overnight from something that was little known outside the region of production to a fashionable ingredient on every menu. I have always found it a fascinating flavor and texture, which works brilliantly with chickpeas and seafood. If you are using jarred or tinned chickpeas, try to buy organic ones, or read the leafless to check there are no unwanted ingredients such as thickeners” – Giorgio Locatelli
Fillet of cod with chickpeas, mussels and ’nduja
- Dried chickpeas 500g (cooked), or good jarred or tinned ones, rinsed and drained
- Olive oil
- Onion 1, finely chopped
- Carrot 1, finely chopped
- Celery 1 stalk, finely chopped
- Garlic 2 cloves
- Mussels 1kg cleaned
- White wine 1 glass (70ml) – Omitted in my cooking class
- Tomato Passata 4 tablespoons
- ’Nduja 200g
- Cod fillet – 6 pieces (around 200g each)
- Fresh parsley, small handful
- Extra virgin olive oil, a little to finish
Soak 300g of dried chickpeas in water overnight then drain
Heat some olive oil in a pan, add the finely chopped onion, carrot and celery, then add the chickpeas and cover with water
Bring to the boil, then turn down to simmer until tender and drain
Preheat the oven to 180C/Gas 4
Finely chop one of the gloves of garlic
Heat a little olive oil in a large pan, put in the garlic and sauté it briefly, making sure you don’t lt it burn
Add the mussels and the white wine
Cover with a lid and cook over a high heat, shaking the pan until the mussels open
Discard any that don’t open
Remove the mussels from the cooking liquid and keep to one side.then add the tomato passata to the pan
Break up the ‘nodule with your fingers and add to the pan with the chickpeas, then continue to cook until you have a sauce consistency. If you feel it isn’t thickening enough, crush a few of the chickpeas and this will help.
Take half the mussels from their shells (keep the rest for garnish) and return to the pan, then transfer all the contents to an ovenproof dish.
Heat a little more olive oil in a large sauté pan
Season the cod and pan-fry on the side only until golden
Lift out and place on top of the mussel and ‘nodule sauce skin side up.
Garnish with the reserved mussels in their shells, and put into the preheated over for about 5 minutes, until the cod has cooked through.
Meanwhile put the remaining clove of garlic on a chopping board and crush it into a paste with the back of a large knife.
Put the parsley leaves on top and chop finely, so that the garlic and parsley combine and release their flavors into each other.
Remove the dish from the over, sprinkle with the parsley and garlic and a little extra virgin olive oil and serve.
“The ‘Nduja is a new ingredient to me, but really adds to the dish. Watch out, though it’s quite spicy and has a kick which hits the back of your throat if you are not careful” – Debbie
[Recipe supplied by Chef Salvo Sardo Chef at Ronda Locatelli – adapted from recipe in “Made At Home – the food I cook for the people I love” by Giorgio Locatelli. Images : Debbie Rogers]
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