difficulty
Bassa
preparation
120 Min
cooking
90 Min
servings for
4
products
ingredients
- 250 g Icelandic salt cod
- 2 tablespoons of Cetara colatura di alici
- A few Piennolo cherry tomatoes
- Pantelleria capers
- Red garlic
- Ramata di Montoro onion
- Tellicherry black pepper
- Fresh chilli
- Lemon zest
- Extra virgin olive oil
- 2 anchovy fillets in oil
- Pecorino Carmasciano
- Parsley
- Fresh Campanian lemon juice
- Smooth paccheri from Gragnano
products
Preparation
On the left, the ingredients for preparing the salt cod.
Below, the ingredients for preparing the pumpkin
– extra virgin olive oil
– Falanghina del Sannio white wine
– Ramata di Montoro onion
For the celery broth
– two stalks of fresh celery
– extra virgin olive oil
For the preparation: slice the salt cod into chunks, leaving the skin intact. In a glass jar, arrange the salt cod with the colatura, aromatics and spices. Fill to the brim with oil, cook in a bain-marie in the oven at 70°C for 90 minutes.
Leave to cool. Braise the pumpkin with the white wine and onion. Keep it quite al dente. Blanch the celery stalks in boiling water for two minutes, then immediately plunge into iced water. Blend with a drizzle of oil. Drain the pasta al dente and toss with the pumpkin and salt cod.
Stand the paccheri upright on the celery broth, fill with the pumpkin and salt cod, garnish the plate with the aromatics from the glass jar and finish with a drizzle of the cooking oil. Add pecorino and parsley. Slice a few thin pieces of salt cod from the skin side and lay them alongside the pasta. Finish with drops of colatura and a squeeze of lemon juice.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
