PACCHERI WITH COD
Paccheri with Codfish... A very special fish-based first course, with a unique and particular flavor, like the one that only cod can give! A perfect pasta shape for important sauces or baked, stuffed: paccheri is loved in all condiments! I challenge you to resist even this first course of paccheri with cherry tomatoes and cod! Cod, as many of you know, is nothing more than salted cod. Once desalted, the fillets are tender, but fleshy, perfect for enriching this sauce made with fresh tomatoes. Fresh leaves of basil and parsley together with oregano will give a unique and Mediterranean taste, together with olives. Discover with me this delicious dish, quick and easy to prepare, perfect for many occasions!
Ingredients
500 gr of Paccheri rigati400 gr of cod in pieces (already soaked)basil to tasteoregano to taste1/2 clove of garlic, finelychopped a little chilipepper a handful of pittedblack olives capers to taste 1 glass of dry white wine1 can of peeled cherry tomatoes freshly chopped parsley to taste extra virgin olive oilsalt to taste
Method
Rinse the cod pieces under running water and pat them dry with a clean cloth. In a saucepan, fry the finely chopped garlic and chili pepper over low heat with a drizzle of oil. Then add the pieces of cod, pitted olives and capers. Let the cod fry gently on one side and then on the other. Deglaze with white wine and let the cod flavor with the wine for a couple of minutes. At this point, add the peeled tomatoes and a drop of water. Cook, with the lid tilted and over medium/low heat, for about 15/20 minutes. Season lightly with salt (check carefully, because the cod is already tasty enough) add the oregano, a pinch of salt and basil leaves.Turn off the heat and let the sauce cool a little. In a high saucepan, boil the water with salt to cook the paccheri. In the meantime, take the pieces of cod from the sauce and, with the help of a knife and a fork, remove all the skin and bones and put the pieces of cod without the bones back into the sauce. As soon as the water boils, drop the Paccheri, drain them al dente and finish cooking by pouring them into the pan with the sauce, adding a little of the pasta cooking water that you have kept aside. Serve the Paccheri with Cod in flat plates, adding a little more chopped parsley.
Paccheri with Codfish... A very special fish-based first course, with a unique and particular flavor, like the one that only cod can give! A perfect pasta shape for important sauces or baked, stuffed: paccheri is loved in all condiments! I challenge you to resist even this first course of paccheri with cherry tomatoes and cod! Cod, as many of you know, is nothing more than salted cod. Once desalted, the fillets are tender, but fleshy, perfect for enriching this sauce made with fresh tomatoes. Fresh leaves of basil and parsley together with oregano will give a unique and Mediterranean taste, together with olives. Discover with me this delicious dish, quick and easy to prepare, perfect for many occasions!
Ingredients
500 gr of Paccheri rigati
400 gr of cod in pieces (already soaked)
basil to taste
oregano to taste
1/2 clove of garlic, finely
chopped a little chili
pepper a handful of pitted
black olives
capers to taste
1 glass of dry white wine
1 can of peeled cherry tomatoes
freshly chopped parsley to taste
extra virgin olive oil
salt to taste
Method
Rinse the cod pieces under running water and pat them dry with a clean cloth. In a saucepan, fry the finely chopped garlic and chili pepper over low heat with a drizzle of oil. Then add the pieces of cod, pitted olives and capers. Let the cod fry gently on one side and then on the other. Deglaze with white wine and let the cod flavor with the wine for a couple of minutes. At this point, add the peeled tomatoes and a drop of water. Cook, with the lid tilted and over medium/low heat, for about 15/20 minutes. Season lightly with salt (check carefully, because the cod is already tasty enough) add the oregano, a pinch of salt and basil leaves.Turn off the heat and let the sauce cool a little. In a high saucepan, boil the water with salt to cook the paccheri. In the meantime, take the pieces of cod from the sauce and, with the help of a knife and a fork, remove all the skin and bones and put the pieces of cod without the bones back into the sauce. As soon as the water boils, drop the Paccheri, drain them al dente and finish cooking by pouring them into the pan with the sauce, adding a little of the pasta cooking water that you have kept aside. Serve the Paccheri with Cod in flat plates, adding a little more chopped parsley.
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