Ingredients for the Filling:
200 g bronze-drawn mezzi rigatoni
salt and pepper
for the Mousse:
60 g 36-month aged Parmesan cheese
100 g fresh cream
for the Sauce:
300 g cherry tomatoes
Olive oil 20 g
Garlic to taste
Desalt the salt cod, pour the milk into a saucepan and, when it comes to the boil, plunge the salt cod into it with a sprinkling of nutmeg, thyme, a knob of butter and long pepper.
Let the cod cook until tender, while doing this, put some cherry tomatoes on the fire with evo oil and garlic and cook for 15 minutes and season with salt, basil and pepper. Drain the salt cod from the milk, remove the skin and transfer it to the jug of an immersion blender.
Blend the codfish by drizzling the extra virgin olive oil into the blender, as you would for mayonnaise. Continue blending until the codfish is well whipped. Add a little fresh cream and basil to the made cream, blend a little more and season with salt.
Cook the paccheri in salted water, leave them al dente and fill them with a pastry bag halfway with the cod mousse and bake them 2 minutes in an oven at 165 degrees.
To serve, spread the cherry tomato sauce on a flat plate, place the rigatoni vertically on the plate after filling them with the 36-month Parmigiano Reggiano cream and complete with the basil leaf and a grating of Parmesan cheese.
This will create a wonderful contrast between the delicacy of the cod and the strong flavour of the Parmigiano Reggiano aged 36 months. Enjoy!
We would like to thank Chef Noel Lapedota of the ‘Vetro’ Restaurant (at the Giardini Margherita Greenhouses) for his recipe!
Have you already tried BIO Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!