Homemade Pappardelle in Creamy Dried Fish Sauce
Picture yourself sitting at the table, with a steaming plate in front of you, filled with the intense flavors of the sea and the Italian culinary tradition. Today, I’ll guide you through creating a refined and elegant first course: homemade pappardelle in a velvety cream sauce made with dried and rehydrated fish. It’s a meeting of land and sea that promises to delight your taste buds.
Childhood Memories: There’s something about this recipe that takes me back to Sundays spent in my grandma’s kitchen, where the aroma of golden garlic mingled with freshly chopped parsley. Every time I make this dish, it’s as if she’s right there with me, guiding me through the preparation.
Among the star ingredients, you’ll find stockfish transformed into a soft emulsion thanks to extra-virgin olive oil and enriched with a touch of milk to give it that desired creamy texture. And don’t forget: if you want to add crunchiness to your dish, sprinkle some finely chopped toasted almonds before serving.
Get ready to immerse yourself in this gastronomic experience, where every bite speaks of our beloved Italian cuisine.
Recipe Notes
- EASE: Traditional recipe that’s a breeze to make.
- PROS: Blends Italian tradition with the intense flavors of the sea.
- TIME: Quick preparation in just 30 minutes.
- TWIST: Added toasted almonds for a crunchy touch.
- CALORIES: Approximately 600 Kcal per serving, a rich and flavorful dish.
Ingredients Notes for the Recipe
- Wide Pappardelle Pasta: this wide and porous fresh pasta is perfect for creamy sauces.
- Stockfish: salted fish, rich in protein and low in fat.
- Garlic and Parsley: aromatics that add depth of flavor.
- Extra Virgin Olive Oil: a healthy fat that enriches the stockfish cream.
- Milk and Flour: ingredients to achieve a velvety and delicate cream.
- Salt and Pepper: to adjust the taste of the stockfish cream.
Nutritional Aspects
Let’s explore the nutritional benefits of this traditional recipe for creamy cod pappardelle.
- Cod: an excellent source of protein and Omega-3 fatty acids.
- Extra-virgin olive oil: healthy monounsaturated fats for a happy heart.
- Pappardelle pasta: complex carbohydrates for long-lasting energy.
- Milk: calcium and vitamin D for strong bones.
- Garlic and parsley: natural antioxidants that promote well-being.
- Well-balanced recipe: approximately 600 calories per serving, perfect for a controlled dietary regimen.
Traditional Creamy Stockfish Pappardelle Recipe
Instructions
- Start by soaking the salted cod in cold water for 3-4 days, changing the water every 4-5 hours to desalinate it.
- Remove the skin from the salted cod and poach it in a small amount of salted water until tender. Check the doneness with a fork.
- Allow the fish to cool, then clean it and save the cooking water filtered through a strainer.
- Cut the salted cod into pieces and place it in the blender. Start the blender and gradually add the extra-virgin olive oil until completely absorbed by the fish.
- Combine minced garlic (3 cloves) and finely chopped parsley with the emulsion obtained, then season with salt and pepper to taste.
- Homogenize by adding the milk until obtaining a soft and homogeneous cream.
- Heat the remaining olive oil in a pan with a clove of garlic in its skin and lightly toast the flour without letting it color.
- Incorporate the salted cod cream into the pan, mixing well, then dilute with some ladles of the fish cooking water until obtaining a velvety consistency.
- Let it simmer for a few minutes, adjusting salt and pepper if necessary.
- Cook the pappardelle al dente in plenty of salted water, drain them, and dress with the prepared cream.
Notes
Variations of Creamy Salted Cod Pappardelle
Discover different ways to customize your favorite recipe.
- Add chopped Kalamata olives for a Mediterranean twist.
- Swap out the pappardelle for linguine for a different texture.
- Try squeezing some lemon for a touch of freshness.
Frequently Asked Questions about the Recipe
If you’re unsure about how to make creamy cod pappardelle, you’ll find answers to the most common questions here.
How can I quickly desalt the cod?
You can speed up the soaking process by running the cod under cold running water for 10-15 minutes before soaking it in cold water.
What can I use instead of pappardelle?
You can replace pappardelle with tagliatelle or fettuccine for a similar and equally delicious result.
How can I make the sauce lighter?
For a lighter version, you can substitute some of the milk with fish broth to maintain the flavor but reduce the calories.
