Serves: 4 people.
Preparation:
Ingredients:
- 20 paccheri
- 12 cherry tomatoes
- 100g flour
- 12 cappers
- 500g codfish
- 50g whipped cream
- 4 tablespoon of grated parmesan
- extra virgin olive oil
- Milk
- butter
- zest of a lemon
Preparation:
- Prepare the confit cherry tomatoes: wash and cut in half the tomatoes. Put in a baking-tray the greaseproof paper and scatter the tomatoes. Put in a fan oven at 80-90 degrees for one hour and a half. Let them cool and keep in a bowl with extra virgin olive oil and add the cappers.
- Prepare the codfish cream. Cook the fish with the skin covert by milk with the lemon zest and if it likes a leave of leek. When it is soft, remove the zest and the leek, and blend it, with a dash of olive oil, a Knot of butter and the whipped cream.
- Cook the pasta al dente. Add the oil from the cherry tomatoes to the pasta.
- Make the paccheri stand up and stuff with the codfish cream and serve.
