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Mediterranean Memories

– By Chef Viviana Varese –

Black rolled wafer with creamy coldfish, confit cherry tomatoes and candied lemon zest.

Creamy codfish


  • 200 g desalted codfish
  • 50 g golden onion
  • 20 g extra virgin olive oil
  • salt to taste


In a saucepan, fry the onion slightly in the olive oil. Then, add the codfish previously cut and season with salt. Once cooked, drizzle the oil and emulsify using a blender.

Confit cherry tomatoes


  • 3 kg cherry tomatoes
  • 50 g lemon peel
  • 200 g extra virgin olive oil
  • 25 g garlic
  • 100 g powdered sugar
  • 10 g fine salt
  • 50 g basil


Patboil the cherry tomatoes in water for 30 seconds. Leave to cool quickly in water and ice, then peel them and place them on a gastronorm pan. Season the cherry tomatoes with the rest of the ingredients and bake them in the oven for 6-7 hours at 75°

Candied lemon zests


  • 300 g water
  • 150 g sugar
  • peel of 10 lemons


Using a potato peeler, take off the peel of the lemons avoiding th ewhite part carefully. Cut the peels into julienne strips and cook them in a pan together with the sugar and water for at last 20 minuts.


Fill the Bussy rolled wafer with the codfish and use a spatula for the edges. Place the rolled wafers on a plate, one vertical and one horizontal. Then, decorate with a confit cherry tomato, candied lemon zest and some fresh basil leaves.

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