5 from 74 votes
Italian salt cod (baccalà) and porcini tagliatelle
This Italian salt cod and porcini tagliatelle combines tender rehydrated salt cod with earthy dried porcini mushrooms in a gently spiced vegetable sauce. The sauce is made by sautéing aromatic vegetables and spices, then simmering with white wine and milk to create a rich coating for fresh pasta ribbons. The result is a flavorful pasta dish that highlights the umami of mushrooms and the distinctive character of baccalà, enhanced by lemon zest and a finish of butter and parsley.
Prep Time
20 mins
Cook Time
30 mins
Servings:
4
Calories:
889 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 889
% 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.