Conchiglionistuffed with creamed salt cod

N. 880

30 min
40 min
4 people
Conchiglioni ripieni di baccalà mantecato


Italian Wheat Conchiglioni (from the Special Shapes Line) no. 880 400 g
Deboned salt cod, already soaked 500 g
Lemon 1/2
Bay leaves 2
Mild extra virgin olive oil 350 g
Lukewarm milk 250 g
Butter 25 g
Flour 25 g
Tomato paste 1 tbsp
Grated Parmigiano Reggiano cheese to taste
Gresh parsley to taste
Nutmeg to taste
Salt to taste


  1. Place the cod in a pan, cover with plenty of water, then add half a lemon and the bay leaves. Bring to the boil and cook for 20 minutes, then drain, setting aside a cupful of cooking water.
  2. Remove the skin from the cod, break into pieces in a bowl, and remove any bones. Add the oil, a drizzle at a time, and cream using a wooden spoon, rotary mixer or electric whisk. Adjust the salt and add a drizzle of cooking water if required. The creamed cod is ready when creamy and lump-free. Finish with the chopped parsley and set aside.
  3. Cook the Conchiglioni no. 880 to an al dente texture in salted boiling water.
  4. In the meantime, prepare the béchamel. Melt the butter in a small saucepan, add the flour, and stir until it comes together in a golden mixture. Take off the heat, pour in the lukewarm milk and add the tomato paste. Continue to stir consistently and return to the heat. Add the nutmeg and a pinch of salt, and cook until it begins to thicken.
  5. Smear a little béchamel across the bottom of an oven dish, add the pasta, and stuff each shell with a heaped tablespoonful of salt cod.
  6. Cover with the remaining tomato béchamel and sprinkle the grated parmesan on top.
  7. Place under a hot grill for 5-6 minutes until it starts to brown, then remove and garnish with the chopped fresh parsley.

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