Pasta with cod in white. If you fancy a simple pasta but intense flavors, do not miss these noodles with cod, black olives from Gaeta, Sun-dried tomatoes and capers. Obviously there are some’ thyme and parsley or, much less, a pinch of lemon zest that makes everything cooler. I remind you that the other cod is that the northern cod Gadus morhua, put salted and cured. Brining keeps meat boiled eggs, and white and obviously, before being consumed, It must be desalted soak in water. Often, though, it is already soaked and therefore already desalted. Among my most popular recipes with salt cod is one of the salt cod in tomato sauce with olives and capers, of which you will find on my You Tube Channel the video recipe step by step.
The pasta with the cod is a traditional recipe in different Italian regions, but it is often prepared in red, with the tomato sauce. The cod, already soaked, is blanched in milk, then it cleans the bones and remains soft. The preparation of the sauce is a snap, it is sufficient to prepare while the pasta cooks and enough, then, just 10 minutes. The cod in white sauce is a Mediterranean sauce that can not not like it! If you prefer a red sauce, then you must try Fusilli con sugo di baccala, tomato and black olives: tasty and easy to make! And of course have a look at all my RECIPES WITH COD’ to find a first or a second plate that will make watering mouth. Have a good day!
SPAGHETTI WITH COD ', CAPERS, OLIVE AND DRIED TOMATOES (easy recipe)Print This
- 360 grams of spaghetti
- 400 grams of cod already soaked
- milk, enough to boil the cod
- 20 black olives from Gaeta
- a handful of capers
- 10 sun-dried tomatoes sotto'olio
- a clove of garlic
- 8 Tablespoons extra virgin olive oil
- lemon thyme, to taste
- chopped parsley, to taste
- salt and pepper, to taste
- half a glass of dry white wine
- stale breadcrumbs, to taste
- a pinch of grated lemon peel
To prepare the dough with the cod in white, put in a saucepan and cover the cod with milk, Blanch for 10 minutes, then remove the skin, any bones and get it into pieces not too small. Chop dried tomatoes strips, Finely chop the capers, do the olives into small pieces. Put the oil in a pan and the garlic, FRY without Browning and unite the cod: Sauté over high heat and deglaze with wine. Evaporate and add capers . Simmer for 5 minutes and add the sun-dried tomatoes, the olives, the lemon zest, parsley and thyme, chopped: only then add salt and pepper. Remove the garlic.
Toast the breadcrumbs in a frying pan until it turns Golden.
Boil the pasta in salted water and drain it al dente putting aside a little’ of the cooking water. Blast the pasta with the sauce by combining if necessary a little’ of the cooking water to cream better and possibly a drizzle of extra virgin olive oil.
Serve and sprinkle spaghetti with bread crumbs toasted. Bon appétit!
THE PAIRING: The strong savory drive and flavors of this first dish lead us to combine a drink that can create a general balance of taste. We didn't choose a wine, but a beer. Mielika, pale Lager, reflections, produced with Heather honey from birricifio piemontese Baladin: It smells like honey and orange, soft, dense foam, and slightly bitter finale.