Who says that we must choose between the sea and the mountains? This second course perfectly combines the taste of the cod with the smoked flavour of Speck. A unique creation.
Choose a Baccalà fillet
String the herbs (marjoram, wild fennel, sage, thyme and tarragon) together into a bunch
Wrap it in gauze and put it in a pan with the extra-virgin olive oil, a clove of garlic, half a shallot and the peppercorns
When the oil is warm put the Baccalà in the pan and let it cook
In a separate pan with oil, cook the Senise pepper until it becomes crispy. In a bowl prepare a salad with the puntarelle, the radishes and the lemon zest
When the salad, the pepper and the Baccalà are ready, put them together on a plate
Then add the Senfter Speck cubes to impart a savoury and slightly smoked flavour to the dish and serve. You will be amazed
For 160 years Senfter has meant speck. Speck takes on a unique taste because every product perfectly mixes a great selection of raw materials, spices and a light smoking with the fresh and pure air of a great territory, which is a great added value, together with a long ageing. That is why the Senfter Speck is unique.