Paccheri with Salted Cod on Cheese Fondue
Category: Pasta Dishes
Servings: 40 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paccheri pasta | 400g |
| Salted cod (desalted) | 350g |
| Potatoes | 650g |
| Fresh spring onion (scallion) | 1 |
| Vegetable broth | 600ml |
| Thyme | 2 sprigs |
| Extra virgin olive oil | 20g |
| Black pepper | To taste |
| Asiago cheese | 130g |
| Butter | 20g |
| All-purpose flour | 20g |
| Whole milk | 300ml |
| Leeks | To taste |
Instructions:
To create this delightful dish of Paccheri with Salted Cod on Cheese Fondue, begin by preparing the salted cod. Start by cleaning the desalted fish; carefully remove the skin using a knife. Once the fish is cleaned and deboned, tear it into small shreds by hand to ensure a delicate texture.
Next, wash the potatoes thoroughly under cold running water. Peel them and cut them into small cubes. Slice the fresh spring onion finely, and set it aside for the next step.
In a non-stick frying pan, add a drizzle of extra virgin olive oil, and sauté the spring onion along with the thyme until the onion softens and releases its aromatic flavor. Once the onions are tender, add the cubed potatoes and let them roast lightly. Pour in the prepared vegetable broth, ensuring the potatoes are well-covered. Let the mixture simmer gently until the potatoes are soft and fully cooked.
Once the potatoes are tender, transfer the mixture into a bowl and mash it with a fork until you have a smooth and creamy purée. Allow the purée to cool slightly.
Meanwhile, bring a large pot of salted water to a boil, which will be used to cook the paccheri pasta. Once the water reaches a near-boiling point, add the paccheri and cook them until they are al dente, following the package instructions.
While the pasta cooks, prepare the leek by blanching the long stalks in boiling water for a few minutes, just enough to soften them. Once the leeks are tender, carefully remove them and set them aside for garnishing the dish later.
Once the paccheri is ready, place it under a grill for about 5 minutes to create a crispy, golden-brown crust. Once grilled, season the paccheri with freshly ground black pepper to taste.
Now, let’s move on to preparing the luxurious cheese fondue. In a separate pan, gently heat the whole milk. In a double-bottomed saucepan, melt the butter, stirring constantly until the roux reaches a rich golden color. Pour in the warm milk, and stir until the mixture thickens into a smooth béchamel sauce.
Once the sauce has thickened, remove it from the heat and stir in the grated Asiago cheese, letting it melt into the sauce for a creamy, velvety texture.
Now that all elements are prepared, it’s time to assemble the dish. Start by spooning a generous amount of cheese fondue onto the bottom of each plate. Then, gently place a small pile of paccheri on top of the fondue.
To finish, carefully wrap the leeks around the paccheri, creating an elegant garnish. The soft, creamy mashed potatoes will add richness to each bite, while the crispy paccheri, filled with flaky salted cod, will offer a delightful contrast.
Serve your Paccheri with Salted Cod on Cheese Fondue while still warm, and enjoy the wonderful layers of flavors in this Italian-inspired dish that’s both hearty and comforting. Perfect for any special occasion or as a delicious family meal!
