Recipe courtesy of Christian Petroni
Black Cod Brandade with Farfalle
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 7 g
- Sugar
- 29 g
- Protein
- 28 g
- Cholesterol
- 59 mg
- Sodium
- 1445 mg
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 7 g
- Sugar
- 29 g
- Protein
- 28 g
- Cholesterol
- 59 mg
- Sodium
- 1445 mg
Ingredients
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.
