- 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.
- 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.
- Cook the Conchiglioni no. 880 to an al dente texture in salted boiling water.
- 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.
- 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.
- Cover with the remaining tomato béchamel and sprinkle the grated parmesan on top.
- Place under a hot grill for 5-6 minutes until it starts to brown, then remove and garnish with the chopped fresh parsley.
Conchiglionistuffed with creamed salt cod
N. 880
30 min
40 min
4 people
Easy
INGREDIENTS
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
PREPARATION
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Recommended pasta for this recipe
Conchiglioni
N. 880 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
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