Cod with Black Garlic Cream, Stracciatella & Prosciutto Di Parma

Are you looking for an Italian recipe that combines delicate, buttery cod, delicate prosciutto and the umami-rich black garlic sauce? Chef Luca Ciano's recipe will have you stepping into an Italian coastal town. This recipe will impress all year long, but if you're having people over and you plan on sitting on the porch on a summer evening, you may be asked to host every weekend.

Chef: Luca Ciano
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Yield: 4 Servings
Difficulty: Medium


  • 4, 5 oz cod fillets
  • 4  anchovy fillets, roughly chopped
  • 2 medium-size potatoes, skin on, sliced into 1cm disks
  • 8 oz tomberry tomatoes (can use cherry tomatoes)
  • 7 oz stracciatella (can use fresh mozzarella)
  • 3 oz baby capers, fried
  • 1 Cup vegetable oil
  • 8 oz pitted green olives
  • 4 slices Prosciutto di Parma, thinly sliced
  • 3.5 oz black garlic, roughly chopped
  • 3 Tbsp extra virgin olive oil
  • ¾ Cup fish stock
  • Baby basil leaves, to garnish
  • Salt & Pepper


  1. Cut parchment paper 12" (30cm) in length. Drizzle a little extra virgin olive oil and sea salt on it. Then lay 6 pieces of potatoes, drizzle again with oil and sea salt. Place cod and anchovies on top of potatoes and drizzle again with oil and sea salt. Add green olives and tomatoes. Wrap up the fish/potato mixture in the parchment paper nice and tight.
  2. Bake in the oven at 200°C (375°F) for 10 min. Rest for 2 min before opening up the "package".
  3. Fry capers in 1 Tbsp of olive oil in our 7" fry pan. Set aside.
  4. Add black garlic into a blender with fish stock and extra virgin olive oil till smooth and creamy. A helpful tip - start with 2/3 cup of fish stock and add remainder only if needed. Set aside.
  5. To serve; spoon Stracciatella cheese into a plate with Prosciutto di Parma. Place potatoes, olives, tomato and cod on top. Then garnish with crispy capers and black garlic sauce.