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
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.
Please fill in the fields below to search our Recipes' database.
