Pasta with broccoli, cod and raw ham: a flat sea and mountains that will amaze you. The combination of broccoli and fish I love it and it works perfectly. You've already seen in LINGUINE, CLAMS AND CIME DI RAPA in SPAGHETTI WITH SQUIDS AND CIME DI RAPA and delicious SOUP fregula, CLAMS, CIME DI RAPA And BOTTARGA and this time I have experienced with the delicate cod.
But I wanted to give the dish a sprint more, so I added ham and fried bread crumbs dried. The result is an original recipe and tasty, with the bitter aftertaste of turnip greens well balanced by the delicacy of salt cod and the flavor of the ham and bread crumbs.
To dry the ham I recommend two methods. The first is more professional, but it takes longer: you have to put the ham, cut very thin, between two sheets of parchment paper and let dry in oven at 100 degrees until it is completely dehydrated becoming crunchy. The second method, more home, It is to cook the ham in a pan preheated, over low heat, until it becomes crispy. The result will not be the same, that dried in the oven loses more liquid and dries more evenly, becoming crisper, but unless you have Gennaro Esposito to dinner no one will notice.
I recommend you save the recipe for pasta with turnip tops, cod and raw ham, because it might serve you when you have to work out your menu for a special occasion, or simply when you want to delight your guests with a first light dish, Creative, of taste. Now I leave you with a greeting and I recommend you have a look at all my RECIPES WITH THE SUMMIT OF RAPA, to find tasty alternatives. Have a good day!
600 grams of turnip greens
350 grams of dried cod soaked already
60 grams of raw ham San Daniele Dop into thin slices
salt and pepper, to taste
extra virgin olive oil, to taste
2 cloves of garlic
a chili pepper
a slice of homemade bread
To prepare the dough with turnip, cod and raw ham, you have to clean the turnip tops, lavarle con cura sotto l'acqua corrente e sbollentarle in acqua salata per 5 minuti. When the turnips are tender, scolarle conservando l'acqua di cottura.
Blend the turnip tops to obtain a completely smooth and homogeneous cream.
Clean the cod removing the skin and any bones. Cut the cod into cubes, keeping aside a cod piece to decorate the plate. Put extra virgin olive oil in a saucepan, a clove of garlic and chilli. Heat and, quando l'olio si sarà insaporito, rimuovere l'aglio e il peperoncino e scottare per un minuto nell'olio aromatizzato il baccalà tagliato a dadini, then add the cream of turnip tops and taste to check the salt.
For the crispy ham, Heat a frying pan and, When hot, lay out the slices of ham. Cook over low heat Ham, turning the slices occasionally, until they have changed color: Ham, cooling, It will become dry and crunchy.
Brown the bread cut into cubes in a little olive oil with a pinch of salt. Crumble coarsely ham. Blanch in a little salted water the piece of cod which had set aside.
Boil the pasta in salted water. Drain the pasta al dente and toss in the sauce of turnip tops and cod. Serve the pasta in individual bowls, complete the dish with some small piece of salt cod, crispy prosciutto crumbs and fried bread. Bon appétit!