Recipe courtesy of Christian Petroni
Save Recipe Print
40 min
25 min
4 servings



Cut pasta sheets into 1-by-2-inch pieces and pinch in the centers to make a bowtie shape. Cook pasta to al dente.

Meanwhile, simmer potatoes in milk along with garlic cloves and bay leaf, about 10 minutes. Add cod to milk mixture and simmer until tender, 5 minutes more. Puree mixture (use caution when blending hot liquids; see Cook's Note).

Smear some brandade across the bottom of each of 4 plates. Toss the farfalle with the marinara sauce and divide over the top of the brandade. Garnish with breadcrumbs, basil and a drizzle of oil.

Cook's Note

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Brandade Smoked Black Cod

Recipe courtesy of Chris Mills

Salt Cod Brandade

Recipe courtesy of Geoffrey Zakarian

Brandade with Fresh Salted Cod

Recipe courtesy of Alice Waters|Kelsie Kerr

Black Cod With Miso

Recipe courtesy of Nobu Matsuhisa

Black Cod Tips

Black Cod Cooked with Sake

Recipe courtesy of Masaharu Morimoto

Wasabi Broiled Black Cod

Recipe courtesy of Rachael Ray

Brandade with Escabeche

Recipe courtesy of John DeCoursy

Alaskan Black Cod with Acacia Honey

Recipe courtesy of Laurent Tourondel

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories