Red Pappardelle With Bacala, Potatoes And Chives |
Course : Italian
Source: Mario Batali
Serves: 4 |
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Ingredients:
8 ounces bacala salt cod -- soaked in cold water for three days -- changed daily |
1/4 cup extra-virgin olive oil |
2 cloves garlic -- thinly sliced |
1 large russet potato -- peeled, and cut into 1/4 inch cubes |
1/2 cup basic tomato sauce see note |
1 cup dry white wine |
1 pound red pasta dough -- see * note |
1/4 cup freshly-snipped chives |
2 tablespoons crushed red pepper flakes -- (optional) |
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Preparation / Directions:
* Note: See the "Basic Tomato Sauce" and "Red Pasta" recipes which are included in this collection.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Cut soaked salt cod into 1/2-inch cubes and set aside.
In a 12-inch skillet, heat olive oil over medium heat. Add garlic and potato cubes and sauté until golden brown (about 4 to 5 minutes). Add salt cod, Basic Tomato Sauce and white wine and bring to a boil. Lower heat and simmer for 6 minutes.
Roll the Red Pasta dough out to thinnest setting on pasta machine. Cut pasta into 1-inch-wide ribbons. Plunge into boiling water and cook until softened, yet al dente. Drain pasta in colander over sink and toss into pan with salt cod mixture. Toss in chives and stir gently until coated and sauce and pasta are melded. Pour into heated serving dish and serve immediately. Serve hot pepper on side.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633)
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