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Chef Andrea Marroni Of Dabass
Introduction and photography by Alessandro Casagrande

In Milano, precisely in Porta Romana area, there is Dabass. An old stationery shop now restaurant and bar, with a romantic and intimate soul. The bistrot, which has forty seats, features a retro style with contemporary details, such as the beautiful and essential design lamps, the open kitchen and the beautiful black and white tiles counter, that attracts the most when entering in the restaurant. The menu it changes almost daily to ensure top freshness and quality. Curated by the Chef Andrea Marroni; among the dishes we spite its Lazio roots that harmoniously coexist with oriental influences and are expressed in delicious interpretations of contemporary fusion cuisine.

Today we caught up with Chef Andrea Marroni that cooked for us two different dishes that shares the same main ingredient: the Baccalà.

The first recipe is a Baccalà mantecato, potatoes and Mosto Cotto flavored with ginger and lemongrass. The second is a Baccalà in pil – pil, Amatriciana sauce and Pecorino Romano.

Baccalà mantecato, potatoes and mosto cotto flavored with ginger and lemongrass.

Baccalà (500gr)
Potatoes (200 gr)
Fresh cream (1 lt)
Lemongrass (2 splints)
Ginger (2 roots)
Mosto cotto
Oil, salt e pepper

1) Desalinate the Baccalà for about 24 hours.
2) Remove the skin.
3) Cube it and arrange it in a saucepan completely covering it with fresh cream.
4) Add lemongrass and ginger roots peeled and washed.
5) At the first boil, drain the Baccalà pulp removing the ginger and lemongrass roots.
6) Put the contents in a planetary mixer with the previously bleached potatoes.
7) Stir everything by slowly incorporating 150 g of extra virgin olive oil.
8) Add salt and pepper to taste.
9) Serve and close the dish with 4 drops of most cotto or, at will, with aged balsamic vinegar.

Baccalà in pil – pil, amatriciana sauce and pecorino romano.

Baccalà (500 gr)
Peeled tomatoes (150 gr)
Guanciale (50 gr)
Pecorino Romano (70 gr)
Oil, salt and pepper

1) Desalinate the Baccalà for about 24 hours.
2) Filleting and recovering the central part.
3) Place the fillet in a vacuum bag and cook at low temperature for 12 minutes at 50 degrees.
4) Break down and keep aside.

For the amatriciana sauce
1) Dice the gunaciale into strips of about 1/2 cm.
2) Brown the guanciale strips in a saucepan.
3) Degrease and add the peeled tomatoes.
4) Cook and blend everything in an immersion glass adding the pecorino.
5) Arrange the tomato sauce in a bowl.
6) Let’s go back to the Baccalà and brown the Baccalà in the skin part.
7) Place the tomato sauce at the base of the dish.
8) Add the Baccalà and a sprinkling of pecorino.

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