Sunday, May 19 2024

Paccheri with codfish,cherry tomatoes, olives and capers is an easy and tasty seafood first course typical of the Campanian tradition.

 


 

SERVINGS:4

INGREDIENTS:

  • 4 cups of paccheri pasta
  • 14 oz of desalted codfish (baccalĂ )
  • 1 1/4  cup of cherry tomatoes (about 10-12)
  • extra virgin olive oil to taste
  • 1 clove of garlic
  • 1/4 onion (optional)
  • fresh chili pepper to taste
  • salt to taste
  • 1/4 cup of green or black pitted olives
  • 1 tbsp of capers (desalted)
  • 1 buch of parsley
  • 1/4 cup of dry white wine

 

METHOD

Remove the skin from the desalted cod, remove any bones you can feel under your fingers after which cut it into coarse chunks.

In a frying pan heat a generous round of extra virgin olive oil and gently sauté a clove of garlic, a small piece of fresh chili pepper and to taste 1/4 finely chopped onion.

As soon as the oil is fragrant remove the garlic clove and add a handful of codfish (about 1/3), which will serve to make the sauce creamier and more flavorful.

After a couple of minutes, deglaze with a small cup of white wine (no more because it would cover the flavor of the fish), raise the flame and wait for the alcohol part to evaporate.

Add the fresh cherry tomatoes cut in half (or crushed by hand) and let them sizzle for a few minutes, just long enough for them to release their juices, after which add the pitted olives and let them cook for 10 minutes over high heat.

Add the capers, the remaining cod and a handful of fresh parsley.

Lower the heat, continue cooking another 10 minutes after which taste the sauce to see if salt needs to be added.

While the cod is finishing cooking cook the paccheri in plenty of salted water, drain them al dente and finish cooking in the sauce.

Turn off the flame and stir vigorously, adding a drizzle of oil and plenty of chopped parsley.

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