Cream the cod with the cream, extra virgin olive oil and a little crushed Voghiera Garlic (Aglio di Voghiera DOP). Cook until it starts flaking. Once cooled, add the ricotta cheese, egg and breadcrumbs, parsley, Voghiera Garlic (Aglio di Voghiera DOP) and chilli pepper. Mix everything together until a soft consistency is obtained. Form small balls and pass them through the breadcrumbs, then fry.

Sauté the shrimps with the extra virgin olive oil, butter and crushed Voghiera Garlic (Aglio di Voghiera DOP), add white wine and toast the rice. Cook with the fish or vegetable broth. Cream with butter and Voghiera Garlic (Aglio di Voghiera DOP).
Blanch the Voghiera Garlic PDO three times with milk: dip the Voghiera Garlic (Aglio di Voghiera DOP) in the milk when it boils and remove immediately. Repeat the operation three times. Cook the blanched Voghiera Garlic (Aglio di Voghiera DOP) with cream until it disintegrates and add the butter until it becomes creamy. This can be stored in the fridge.

Parboil the cloves of Voghiera Garlic (Aglio di Voghiera DOP) in water, rinse them in extra virgin olive oil and caramelise them in a solution of water and brown sugar in equal proportions. Place the cloves in the oven at 65°C for 5 hours. Remove them and allow them to set on the baking paper. Do not put them in the fridge.

Serve as shown in the image, adding decorations as desired.