Spaghettoni with cod and tomato

Niko Romito

INGREDIENTS

For 4 people

320 g of spaghettoni
200 g of raw cod
200 g of cod milk
2 l of tomato water
2 sprigs of thyme
white pepper
extra virgin olive oil

Cod milk
300 g of cod scraps
500 g of fresh whole milk
200 g of water
1 carrot
1 stick of celery
1 sprig of rosemary
1 bay leaf
extra virgin olive oil

Tomato water
4 kg of green tomatoes


 

METHOD

Cod milk
Eliminate the cod bones and skin under running water. Sweat the peeled and finely chopped carrot and celery in the oil in a pan. Add the cod scraps and pour over the milk and water: simmer for 30 minutes, reducing by 2/3, flavouring with the sprig of rosemary and bay leaf. Skim, if necessary, and filter through a Chinoise sieve.

Tomato water
Blend the tomatoes thoroughly and then filter the water obtained through a linen cloth.

Pour two litres of tomato water into a pan, season with salt and bring to the boil: drop in the spaghettoni and cook for 2/3 of the usual time. Drain them, transfer them to an aluminium frying pan and finish cooking with the cod milk.

Garnish
Turn off the heat and stir some extra virgin olive oil into the spaghettoni with a pinch of thyme and pepper, and complete with the raw cod cut into cubes. Serve immediately.

 

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 Credits Brambilla-Serrani

Niko Romito

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