![baccalà e carciofi di zucca](https://www.moduline.it/wp-content/uploads/2023/01/baccala--1024x576.jpg)
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Cod and artichokes” with the combi oven. The codfish is vacuum- cooked at 75 oC. for 15 minutes in the oven with steam, the artichokes vacuum-packed at 100 oC for 20 minutes and then browned in the pan.