Salt cod carpaccio

Salt cod carpaccio with a salad of raw artichokes and mint


  • SERVINGS FOR: 2 people


  • PER PORTION: 260 kcal


  • INGREDIENTS

    • 200 g Monti salted cod, already desalted
    • 2 artichokes
    • Lemon juice and zest
    • Fresh mint
    • 1 tablespoon of extra virgin olive oil
    • Black pepper
    • Salt, optional


  • PREPARATION

    • Cut the salt cod into very thin slices. To make it easier to cut, you can leave the fillet in the freezer for about 10 minutes.
    • Arrange the slices on a plate and leave them to marinate briefly in a little extra virgin olive oil and grated lemon zest.
    • Clean the artichokes and soak them in water and lemon juice. Slice them thinly, then season with salt, extra virgin olive oil, black pepper and a teaspoon of lemon juice.
    • Arrange the salt cod on the plate, piling the slices high. Add the artichoke salad and finish with a few sprigs of fresh mint.

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