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Linguine in a baccalà sauce together with a walnut sauce and fried bread
90 - 120 min
Ingredients
-
De Cecco Linguine
-
Gaea extra virgin olive oil, chopped parsley, salt, pepper and garlic
- 3 anchovy fillets
- 1,5 Kg of peeled tomatoes
- 1 stalk of celery
- 1 carrot
- ½ onion
- 1 clove of garlic
- 1 small leek stalk
- 2 parsley stalks
-
100 g of Gaea extra virgin Olive oil
- chilli peppers, oregano and white wine
- 50 g of stale bread soaked in milk
Preparation
- For the baccalà sauce skin and bone the fillet of baccalà.
- Sauté the celery, carrot, onion, chilli peppers, leek, anchovy fillets, the baccalà fishbone and skin and the garlic in extra- virgin olive oil.
- Cook for 40 minutes over moderate heat, ensuring that the sauce does not stick to the base of the saucepan.
- Allow to cool and blend thoroughly in a blender.
- Transfer the puree back to the pan over moderate heat and add the fi llet of baccalà, diced into cubes.
- Continue cooking until we ll amalgamated.
- For the walnut sauceIn a blender, chop up the walnuts together with the soaked and squeezed bread, half a clove of garlic and some freshly ground pepper.
- Dilute the mixture with the extra virgin olive oil, pouring it in gradually until it reaches the consistency of a creamy sauce.
- Finish off with chopped parsley.
- For the fried bread.
- Fry the crumbled bread in a frying pan (preferably non-stick) lightly coated with oil and sprinkle with salt, pepper and oregano.
- To finish the dish boil the pasta until al dente, toss with plenty of baccalà sauce and 5 tablespoons of walnut and chopped parsley saucein a frying pan.
Serve with a sprinkling of fried bread.
