Paccheri baccalà e patate

Ingredients

• 400 g paccheri dei Campi
• 200 g soaked codfish
• 150 g potatoes
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 cups milk
• 40 g pine nuts
• 50 g Parmesean
• Basil
• Bay leaf
• Extra-virgin olive oil
• Salt

Instructions

Cook the codfish together with the chopped carrot, celery, onion and the bay leaf. Remove the skin and bones from the fish and break it into small flakes. Boil the potatoes in salted water, peel them and cut them into small pieces. On the side, prepare the pesto with the basil, pine nuts, and Parmesean, adding olive oil as necessary. While you cook the Gragnano paccheri, place the flakes of baccala in a casserole, check for salt, add the cooked potatoes and mix. Drain and add the pasta. Arrange the pasta in a bowl and complete the dish by adding pesto to each serving.

Notes

If you can’t find high quality basil, you can enjoy this dish without the pesto as well.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 30 minutes Share: 4 persons