Breaded cod with Cokito coffee aroma, silane potato cream, crispy bacon and sweet and sour onion

INGREDIENTS

80 g bronze-drawn linguine; 30 g Caciocavallo Silano; 60 g Milk; 60 g Red cherry tomatoes; 1 IGP Rocca Imperiale Lemon; extra virgin olive oil to taste; Parsley, basil, thyme, salt and pepper to taste; 1 mocha of coffee for 3 cups

PREPARATION

Prepare the infusion in a saucepan, pour the water, add the lemon zest, add salt and cook for about 1 hour and a half. Drain the infusion and pour it into a pan with a drizzle of oil, add the linguine and cook for a few minutes. Heat the milk in a saucepan, once it reaches a boil, turn off the flame, add the caciocavallo and stir until it melts. Prepare the coffee in the classic mocha, pour it into the siphon and shake to whip the froth. When almost cooked, stir in the fondue, complete with cherry tomatoes, chopped parsley and pepper. Serve and garnish with a basil leaf, thyme and coffee mousse.