• 2 h / 30 min
  • Medium

Tortelli with whipped codfish

Ingredients (for 8 people)
For the whipped codfish
650 g of wet stockfish (tail is best)
2 bay leaves
150 g of sunflower oil
100 g of mild extra virgin olive oil
6 g of salt
1 or half clove of garlic (to taste)
A few anchovy fillets in oil (to taste)
Parsley (to taste)

For the fresh pasta
180 g of Type 00 Soft Wheat Flour
45 g of 100% Italian Wheat Semolina
125 g of shelled eggs (about 2 large eggs)
1 yolk

For the filling
350 g of potatoes
A small piece of leek
About 200/250 g of creamed codfish
Cod cooking water

For the dressing
80 g of butter
One jar of yellow cherry tomato sauce
A few basil leaves
3 tablespoons of salted capers
3 tablespoons almond petals
20 yellow cherry tomatoes
Oil, salt and pepper

For the whipped codfish
Start by filling a large pot with water and bay leaves, and bring to a boil. Dip the whole wet stockfish in it and cook it for about 10 to 15 minutes when the water starts boiling again.
After the cooking time has elapsed, drain it well from the water. Do not discard the cooking water, but strain it and set it aside: it will come in handy later. When the codfish is warm, remove the bones and skin to make a pulp of about 350 g, and pour it into the bowl of a planetary mixer. Meanwhile, blend the oil mixture in a pot, bringing it to about 140°F; crush and grate the garlic clove and weigh out the salt. Return to the planetary mixer: with a rubberized or flat whisk, process the stockfish at medium-high speed, gradually adding the oil mixture in a trickle, the salt and, if desired, the garlic previously stripped of its soul. To give the mixture a stronger flavor, you can also add a few anchovy fillets (they will flake off during processing). If you consider this inclusion, however, be careful to reduce the salt by a few grams. Continue to process the mixture for about ten minutes or until you have obtained a white, frothy mass: only at this point add a few tablespoons of cooking water and the chopped parsley, if you are fond of it. The parsley should not be added during the process, but only at the end. Mix everything together and let it rest in the refrigerator inside a container covered with foil. The codfish will keep very well for several days, so you can safely prepare it in advance.

For the filling
In a large frying pan, brown the sliced leek and chopped potatoes with a little oil, stirring occasionally for flavor. Add a few ladles of the cooking water, adjust the salt and pepper, and, with the lid closed, let the potatoes soften for a few minutes. Then mash them with a fork and cool at room temperature. Combine 200/250 g of cod with the mashed potatoes to make a thick mass, then pour it into a pastry bag and leave in the refrigerator until actually used. The leftover 100 g of creamed cod can be served as you like, such as with polenta croutons.

For the fresh pasta
Using a flat whisk, process the flour mix, eggs and yolk in the bowl of a planetary mixer to make a firm, homogeneous dough. If it is too wet, you can add a tablespoon of flour as well. Wrap the mixture with plastic wrap and transfer it to the refrigerator for half an hour. After the resting time has elapsed, cut the loaf into four parts. Knead one loaf at a time, keeping the others covered with a tea towel until you have none to spare. Place each loaf inside a sheeter and proceed by rolling out the dough to the thinnest thickness or the thickness of your liking. Then lay one sheet of dough on a floured ravioli pan, fill the holes with the cod and potato compote and cover the whole thing with another sheet, sealing the edges well to prevent air bubbles from forming. Turn the tortelli upside down on the work table and let them rest on a baking sheet covered with a dish towel. Repeat the process with the other two sheets of dough.

To serve
Proceed by heating some yellow tomato sauce, a drizzle of oil and a few basil leaves in a saucepan; stir the ingredients and adjust the salt, then keep the sauce momentarily aside. Pour a drizzle of oil inside a thick-bottomed frying pan, then add the capers that you have previously soaked and dried and let them brown for a few minutes; then remove them from the heat, drain them and place them on paper towels. Use the same pan with the oil for the almonds, which you will have to toast until completely golden. At this point remove them from the heat and let them cool along with the capers. Now dry the pan, add more oil and after cutting the 20 yellow cherry tomatoes in half, dip them into the pan and brown them for a few minutes. Turn off and set aside. Bring a pot filled with water to a boil, then drop in the tortelli and allow 2 to 3 minutes from when the boil resumes. When the cooking time has elapsed, drain them and pour them into a large skillet along with a knob of butter. Sauté gently along with a few ladles of the cooking water. Continue with the serving: place two tablespoons of yellow cherry tomato sauce in the center of each plate, add the tortelli and finish by decorating with crushed capers, almond petals, a few cherry tomatoes and chopped chives.

In collaboration with L'Ultima Fetta

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