Pappardelle alla crema of stockfish
Instructions
Put stockfish in cold water for 3-4 days changing the water every 4-5 hours.
After this time, remove the skin and fish lessarlo salt in a little water until it becomes tender (try it with a fork); Let it cool and clean, keeping the cooking water filtered after with a strainer.
Put the stockfish into pieces in the bowl of the mixer, press then slowly add 250 g of olive oil extra virgin so that it is absorbed by fish, mix at this point 3 garlic cloves and finely chopped parsley; season with salt and pepper then mix it with a glass of milk.
At the end will be a soft cream.
Put in a pan 4 tablespoons of olive oil and, just warm, add a clove of garlic in shirt, 2 tablespoons of flour to lightly toast (not brown), and the cream of stockfish (about 2 spoonfuls per person); stir for a few minutes, mixing well then pour a ladle of cooking water, stockfish to simmer for a few minutes and add salt and pepper.
Drain the noodles cooked al dente in salted water, pay it in a soup-tureen, coat with the cream and bring to the table.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 800 g of stockfish
- 4 cloves of garlic
- Parsley
- 2 tablespoons of flour
- 1 glass of milk
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper