Timbale of salted cod whit tomato arrabbiata sauce

Timbale of salted cod, Abruzzo tomato arrabbiata sauce and Altino crusco pepper powder

 


  • SERVINGS FOR 4 people


  • INGREDIENTS FOR THE SALTED COD

    • 1 shallot
    • 1 clove of garlic
    • 400 g Monti salted cod fillet
    • Olive oil
    • pepper
    • Parsley stems
    • chilli


    INGREDIENTS FOR THE TIMBALE

    • 4 Fresh pasta sheets 25x25 cm
    • 500 g Abruzzo tomato pulp
    • 1 chilli
    • Parsley stems
    • 2 cloves of garlic
    • Olive oil
    • Salt
    • 4 aluminium single portions
    • butter to grease the moulds


  • PREPARATION OF THE SALTED COD

    • Finely chop the garlic, shallots, chilli and parsley stalks.
    • Pour enough oil to cover the bottom of a pan and brown the mixture.
    • Then add the salted cod cut into chunks.
    • Season with pepper to taste and cook over a very low heat.
    • Once cooked, blend the salted cod with a blender until smooth and firm.


    PREPARATION OF THE SAUCE

    • Start by cleaning the garlic, removing the core, and prepare the chilli and parsley stems.
    • Fry these ingredients and then add the tomato pulp.
    • Allow everything to cook for 10-15 minutes, then season according to preference and store.
    • Grease the selected moulds.
    • Boil the pasta sheets, drain them and dry them on a clean cloth.
    • Proceed with the assembly by placing the sheets in the centre of each single-portion.
    • In the centre of each sheet, add a spoonful of arrabbiata sauce and one of salted cod.
    • Fold each corner of all sides towards the centre until the sheet is completely closed.
    • Bake at 170°C for about 20 minutes.
    • Serve by sprinkling the crusco pepper and a few leaves of fresh parsley over each plate.

NEWS