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1
White beans: Soak the Cannellini beans in water for 8 hours.
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2
Cook over low heat with the carrot, celery and a clove of garlic and rosemary for about 50 minutes.
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3
Let them cool in their water and remove the skins covering them.
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4
Sauce: Wash the tomatoes, cut in half, add a clove of garlic and simmer in a pan without added fat for 10 minutes.
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5
Cover and allow to cool naturally.
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6
Filter through a cloth to extract the juice.
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7
Thick the sauce with Kuzu and add white beans.
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8
Season with salt and peperoncino.
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9
Garlic oil: Pour the extra virgin olive oil into a vacuum bag with garlic cut in half and peperoncino.
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10
Close the bag and cook it at 50 C for 1 hour steam.
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11
Cool and filter through
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12
Red bream: Cut in fillet the red bream carefully, taking care to also remove the skin.
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13
Cut into individual servings, add salt and place in a vacuum bag with garlic oil.
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14
Cook in a steam oven at 50 C for 17minutes.
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15
Remove the fillets from the bag and dry them on a paper.
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16
The powder of cod: Braise the onion for 30 minutes with extra-virgin olive oil.
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17
Sprinkle with white wine and let evaporate.
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18
Add milk and cream, pour everything into a thermo-mix with the dried cod, cut into small pieces.
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19
Blend for 40 minutes at 90 C and passed it through a sieve.
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20
Cool and put the whole into a siphon with 2 charges of gas and spray it into the liquid nitrogen.
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21
Remove from nitrogen.
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22
Blend all the ingredients finely and store at -24 C.
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23
San Daniele crisp: Cut the San Daniele ham into small cubes and dried them at 70 C for 1 hour.
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24
Blend and place it over the red snapper.
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25
To Serve: Put the sauce in a dish and add the red bream fillet.
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26
Sprinkle with the San Daniele ham crisp.
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27
Garnish with dried cod powder, salt and pea shoots.
