Spaghettoni with Bell Pepper Cream and Salt Cod

Name: Spaghettoni with Bell Pepper Cream and Salt Cod
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Spaghetti 10.6 oz; Red peppers 2.2 lbs; Codfish previously soaked and skinless 0.7 lb; Lemon peel 1; Bay leaves 3 leaves

Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Caterina Ceraudo

From the union of the simplest ingredients, a gourmet dish can be born, like the dish by Caterina Ceraudo, 1 Michelin star with her restaurant "Dattilo" in Calabria: spaghettoni with bell pepper cream and salt cod. Just talking about it, you can feel all the creaminess and imagine the intense flavor of this dish with sincere and genuine ingredients, just like scarpariello, delicious and tasty, perfect for all occasions. The important thing is the choice of products first of all: never leave the choice of pasta to chance, in this case spaghetti, or rather spaghettoni! Furthermore, there are no better allies in the kitchen than the ingredients offered by the seasonal garden (or pantry), without adding too many other ingredients, extraordinary results can be achieved in terms of texture, taste, and aroma. In this pasta, for example, the bell peppers are simply grilled and then blended to obtain the sauce that will be used to dress the spaghetti. For this reason, it is good to choose very flavorful, organic, and perhaps locally sourced bell peppers. Besides the bell pepper cream, another protagonist of the dish is certainly the salt cod: chef Ceraudo advises us to cook it for just a few minutes, precisely to not alter its taste and achieve unique tenderness. For those who would like to try, she also proposes not cooking it at all and using it as if it were tartare! Try the spaghettoni with bell pepper cream and salt cod yourselves, an easy and quick-to-make first course but excellent in its simplicity! Feel like a chef for a day by following all our suggestions and don't miss these tasty variations on the theme:

Pasta with bell pepper cream
Spaghettoni with salt cod, potato cream, and saffron
Tonnarelli alla gricia with salt cod
Salt cod with bell peppers

INGREDIENTS: Spaghetti 10.6 oz (300 g); Red peppers 2.2 lbs (1 kg); Codfish 0.7 lb (300 g) - previously soaked and skinless; Lemon peel 1; Bay leaves 3 leaves

Preparation

How to prepare Spaghettoni with Bell Pepper Cream and Salt Cod

To prepare the spaghettoni with bell pepper cream and salt cod, first, wash the bell peppers well and dry them. Heat a grill on the stove, then place the bell peppers on top 1. Cook them for about 40 minutes, turning them often, so they don't burn. When they are cooked, transfer them to a bowl 3.

Peel them 4 and remove the internal seeds. Gradually transfer them into a long, narrow container 5. Now blend them with an immersion blender 6.

Once you obtain a homogeneous cream, adjust the salt 7 and set aside. Now move on to the salt cod, cut it into cubes 8 and transfer it into a bowl. Add some chili powder 9.

Add a drizzle of oil 10 and the grated zest of one lemon 11. Mix well to combine all the flavors 12.

Heat a dash of oil in a pan, add the garlic 13 and the torn bay leaves. Let it heat up and add the salt cod 15.

Cook very briefly, then remove the garlic 16 and transfer to a bowl 17. Cook the spaghettoni in plenty of boiling, salted water to taste 18.

Pour the bell pepper cream into the pan 19 and heat it. Drain the spaghettoni al dente and transfer them to the pan 20, keeping aside a bit of cooking water to add immediately after 21.

Finish cooking the spaghettoni in the pan, also adding the oil from the salt cod 22. Now form a nest of spaghettoni, transfer it to a plate. Add the salt cod cubes on top and a bit of grated lemon zest 23. The spaghettoni with bell pepper cream and salt cod are ready to serve 24.