The cod timbale is a rich and tasty fish main course, enhanced with potatoes and vegetables. I made single-portion cod timbales using steel ring molds. For this recipe I used salt cod (desalted), and for the timbale I created layers composed of grilled eggplant, salt cod and thinly sliced potatoes. I then seasoned everything with a cherry tomato sauce and grated pecorino. This timbale is a mix of flavor and taste that will win everyone at the table!
Try also:
Potato and Eggplant Timbale
Rice and Zucchini Timbale
Zucchini Timbale with Cooked Ham and Mozzarella
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 2 Servings
- Cooking methods: Oven
Ingredients
- 7 oz salt cod (desalted)
- 3.5 oz eggplant
- 3 oz potatoes
- 2 oz cherry tomatoes
- to taste grated pecorino
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools
- Ring molds
Preparation
To make the cod timbale, clean the salt cod and, using tweezers, remove any bones. Then cut the flesh into slices.
Wash and trim the eggplant, then cut it into thin slices lengthwise. Heat a griddle and grill the eggplant slices on both sides.
In a saucepan pour a drizzle of extra virgin olive oil, add the halved cherry tomatoes and a few basil leaves.
Cook over low heat for 10-15 minutes, stirring occasionally, until you obtain a sauce. Salt at the end of cooking.
Peel the potatoes and slice them thinly.
Place a drizzle of extra virgin olive oil on the bottom of the ring molds and form a layer of grilled eggplant. Season with a little sauce, then add slices of salt cod and season with more cherry tomato sauce. Then form a layer of potato slices and season with more sauce and a sprinkle of grated pecorino.
Repeat the same operation until the ingredients are used up. Bake in a preheated oven at 428°F for about half an hour, until a crust forms.
Serve and enjoy!
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