Fried paccheri stuffed with salted cod fish and potatoes, served on a bed of Capriccio cheese cream
(for 35-40 small glasses)
500g salted cod fish, desalted and soaked in water 1 large potato 1 garlic clove whole milk, to taste 400 g paccheri (large hollow pasta tubes) salt, to taste extra virgin olive oil, to taste 3 eggs fine breadcrumbs, to taste peanut oil, to taste
FOR THE CAPRICCIO CREAM : 400 g Capriccio cheese 2 anchovy fillets in oil whole milk, to taste
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.
AICI – Associazione Insegnanti di Cucina Italiana
Beatrice Cassano’s recipe