Recipe courtesy of Christian Petroni
Black Cod Brandade with Farfalle
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 66
- Dietary Fiber
- 7
- Sugar
- 29
- Protein
- 28
- Cholesterol
- 59
- Sodium
- 1445
- Total: 40 min
- Active: 25 min
Ingredients
Fresh pasta sheets or store-bought farfalle pasta
1 russet potato, peeled and cut into chunks
1 quart milk
2 cloves garlic
1 bay leaf
One 8-ounce black cod fillet, cut into 2-inch chunks
1 quart spicy marinara sauce
1 cup breadcrumbs
1 bunch fresh basil, leaves torn or chopped
Extra-virgin olive oil, for drizzling
Directions
- 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.