Fried paccheri stuffed with salted cod fish and potatoes, served on a bed of Capriccio cheese cream

Method:

Carefully rinse the cod fish, remove the skin and the bones and roughly chop.
Peel the potato, cut into pieces and boil for around 10 minutes.
In a pan, brown the garlic in 2 tbsp oil, add the cod fish and, after a few minutes, add the potato. Just cover with the milk and cook over a medium heat: The cod fish should be tender and slightly moist. Remove the garlic and season with salt. Cool down the cod fish slightly and whisk it into a cream using a mixer.
In the meantime, boil the paccheri in plenty of salted water until they are half-cooked. Drain and leave them to dry on a tea towel. Stuff with the cod fish mixture, using a piping bag to help you. Toss the stuffed paccheri first in the beaten egg and then in the breadcrumbs. Leave them in the fridge for a few hours and then toss them again in the breadcrumbs. Fry in the oil using a shallow pan, until they are golden brown and crunchy. Cut the cheese into small pieces and melt using a bain-marie, together with the anchovy fillets. Blend the mixture, adding a little warm milk to create a cream of the right consistency. Sieve the Capriccio cream and add it to the small glasses or small cups. Place the fried paccheri on top and serve warm.