Italian salt cod (baccalà) and porcini tagliatelle
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
4
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Calories
889 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Italian salt cod (baccalà) and porcini tagliatelle
Description
Italian salt cod (baccalà) and porcini tagliatelle brings together salt cod that has been carefully soaked, desalted, and rehydrated with dried porcini mushrooms soaked in warm water. The vegetables include finely chopped onion, carrot, celery, and garlic, which are sautéed with fragrant spices like nutmeg, cloves, and lemon zest. The salt cod and mushrooms are cooked briefly with white wine before adding milk for a creamy element. Butter and fresh parsley finish the sauce, which is then tossed with fresh tagliatelle pasta.
The flavor is a balance of savory salt cod and deep mushroom notes, with bright lemon and warm spices providing complexity. The sauce is creamy yet light, allowing the texture of the rehydrated fish and tender porcini to stand out. Fresh pasta ribbons such as tagliatelle or pappardelle work well to hold the sauce.
Serve this dish as a refined yet home-style pasta entree that pairs nicely with a simple green salad or crusty bread. It presents a way to enjoy the unique flavor of salt cod in a comforting Italian-inspired sauce.
Using fresh or frozen porcini mushrooms instead of dried ones is an option, and adjusting salt carefully is important due to the salt cod. The soaking and drying process is key to achieving the right texture in the fish before cooking.
Ingredients
- 400 g tagliatelle I used fresh tagliatelle from Giovanni Rana, 14oz
- 400 g salt cod soaked, desalted and rehydrated (see text for instructions, aka baccalà, 14oz
- 30 g dried porcini mushrooms soaked in warm water, 1oz
- 1 onion peeled and finely chopped
- 1 carrot washed and finely chopped
- 1 celery washed and finely chopped, stalk
- 1-2 garlic peeled and finely chopped, cloves
- ½ teaspoon nutmeg grated
- 2-3 cloves crushed
- 1 teaspoon lemon organic lemon, zest
- 0.5 glass white wine
- 1 tablespoon milk
- 40 g butter 1.5oz
- black pepper to taste, freshly ground
- salt for pasta and to taste
- 3-4 tablespoon extra virgin olive oil
- 1 handful parsley washed and chopped, fresh
Instructions
Prepare the ingredients
- Cut the prepared salt cod (baccalà) into small chunks (see text for prep instructions if necessary). Peel and finely chop onion and garlic. Wash and finely chop carrot and celery. Wash and chop parsley. Soak the dried porcini in warm water for at least 30 minutes. Drain and chop. Save the liquid to add to the sauce if required.
Cook the baccalà and porcini sauce
- Sauté the chopped celery, carrot, onion, garlic in olive oil. after a couple of minutes, add the crushed cloves and nutmeg, grated lemon zest and some freshly ground pepper.
- Once the veggies are soft and you can smell the spices, add the drained and chopped dried mushrooms and pieces of salt cod. Turn the fish and mushrooms so they cook on all sides then add the white wine and allow the alcohol to evaporate.
- Add the milk and season with salt and pepper (taste test first as you don't want it too salty). Finally add the chopped parsley and, at the very end, add the butter and mix it gently into the hot sauce until it melts. If your sauce seems dry you can add some of the porcini soaking water or pasta cooking water.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My fresh tagliatelle took only a couple of minutes.
- Drain the pasta and add it to the sauce. Mix everything together well and serve immediately.
Notes
- Soak and desalinate the salt cod thoroughly before cooking to ensure mild flavor and tenderness.
- Dried porcini mushrooms should be soaked in warm water for at least 30 minutes; reserve the soaking liquid to add depth to the sauce.
- Fresh or frozen porcini mushrooms can be substituted for dried if preferred, adjusting soaking and cooking times accordingly.
- Tagliatelle is traditional, but pappardelle or other similar fresh pasta ribbons are suitable alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Calories | 889kcal | 44% |
| Carbohydrates | 82g | 27% |
| Protein | 78g | 156% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 258mg | 86% |
| Sodium | 7134mg | 297% |
| Potassium | 1941mg | 41% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3096IU | 62% |
| Vitamin C | 9mg | 10% |
| Calcium | 221mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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