I loved all the different tastes in just one dish - complex layers are something I seek out when making new dishes, and this met my kind of stringent...
Handmade fresh pasta rarely houses a more delicious filling than salted cod - it's one of our all-time favorites of fish and fresh pasta combos. The base is bursting with flavor as it stands (although quite a delicate, delightful flavor redolent of the seaside and breaking waves in the ocean), but when paired with an amazingly sweet oven-roasted tomato confit, our fresh pasta and seafood recipe jumps to an entirely new flavor profile.
Juices from your cooked cod, paired with a wonderful, intense punch of tomato blend together with each bite. Because of a longer prep time, this might not be an ideal weekday meal, but we guarantee perfection for when you have a bit more free time to putter about in your kitchen, possibly with some family helpers. Be sure to give yourself an overnight prepping time for your chickpeas if you're using fresh ones. Otherwise, tinned chickpeas are just fine, but watch your salt adjustments as tinned beans usually have a bit more salt than their dried counterparts.
You can adjust the heat of your sauce, adding red chili pepper flakes to spice up the dish, or add a hint of black poppy seeds which pair excellently with the bright citrus notes or orange and lemon rind, for an even greater tasting depth. The seafood and fresh pasta recipe's great versatility lets you move in lots of directions, which we of course encourage - half the fun of cooking is experimentation. And the rest of that fun is sitting down together to enjoy your tasty results!
The enveloping sensation created by the cod and the chickpea cream perfectly matches the fresh and savoury softness of a white wine such as Friulano (Tokai friuli) with a pleasant almond finish. You can also try it with a classic white wine such as Vernaccia di San Gimignano, which is savoury, mineral and has a final almond-y aftertaste. For lovers of red wines, take choose a delicate red wine, with a freshness that does not overpower the delicate taste of this dish. Excellent are wines from volcanic or mountainous areas such as Etna Rosso or Nebbiolo della Valtellina.
for 4 servings
Preheat oven to 200C. Rinse cod and pat dry gently with paper towels. Place fish into deep baking dish. Dress with fresh rosemary stalks, 3 cloves garlic, and coat with extra-virgin olive oil. Seal pan tightly with aluminum foil and bake 45 minutes. Fish will release flavorful liquid that should be reserved for later cooking.
Remove cod from oven, allow to cool slightly. When cool enough to touch, shred fish with fingers, set aside.
Dice remaining garlic clove, onion, and parsley. Heat medium sauté pan over mid-low heat, coat pan with olive oil and allow to heat. Add diced vegetables, and shredded fish. Allow to cook several minutes so flavors can blend. Add cooking liquid from cod if blend is too dry. Adjust to taste with salt, remove from heat. Using fork, mash ingredients together to blend.
Special note regarding cod: best to use unsalted cod. If not available, use salted version, soaking for several hours in water to remove the salt. Change water every few hours to remove as much salt as possible.
In medium bowl, blend semola flour with eggs, knead to reach smooth, soft consistency that holds its shape when formed into ball.
Continue kneading dough with your palm on floured working space. Knead until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity. Rest at room temperature for at least 15 minutes.
Place chickpeas in large bowl, cover entirely with water. Allow to soak for a minimum of 12 hours, or overnight. Drain chickpeas from soaking liquid.
Place chickpeas into deep soup pot, cover generously with water, add several pinches of kosher salt. Add fresh rosemary twig,1 garlic clove and generous drizzle of olive oil to pot, bring to boil. Cook chickpeas over medium heat until softened and cooked through. Remove from heat, drain well and reserve cooking liquid for later use. Put chickpeas into heavy-duty blender, and blend until smooth. Continue blending, adding a bit of cooking liquid until you reach desired consistency. Cream should be uniform, smooth and fairly dense.
Preheat oven to 200C.
Wash cherry tomatoes and pat dry with paper towels. Cut each tomato in half, place onto rimmed baking tray. Dress tomatoes with olive oil, pinch kosher salt, pinch of sugar. Grate reserved lemon and orange rind directly over tomatoes in tray. Place fresh thyme and rosemary twigs directly on top of tomatoes. Seal tray well with aluminum foil, bake 1 hour.
Remove plastic wrap, shape into rectangle approximately the width of your pasta machine. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.
Dust working space well with semola. Place pasta sheet on top of work space, and with round pasta cutter, cut individual shapes, being sure to cut dough as neatly as possible without creating waste.
With pastry brush, gently brush water on top of each shape. Place small teaspoon of filling slightly off-center on each shape. Cover shape by lifting up larger side and cover filling entirely. Using fingers, gently press down around filling, eliminating as much air as possible. Press borders down firmly to seal. Join two points of each sealed pasta shape to create tortelli form. Dust tray with semola flour, and place completed tortelli shapes on top.
Fill large soup pot of water, add salt and bring to boil. Add filled tortelli shapes, cook between 3-5 minutes or until shapes are cooked through. Drain well.
Place generous ladle of chickpea cream on individual serving plates. Place cooked tortelli on top of plates, and top with tomato confit.
Serve immediately, while still hot.
75 minutes 7 ingredients 292 kCal
75 minutes 8 ingredients 155 kCal
Michele Wednesday 2nd of September 2020
Tasty and fresh
I loved all the different tastes in just one dish - complex layers are something I seek out when making new dishes, and this met my kind of stringent requirements. The delicate fish filling asked for a lot of rinsing (be sure you don't skimp out on this pre-cooking step otherwise the pasta will be so salty it will be hard to recuperate) but once I had the balance right, it was amazing. Seafood fillings are hard to get just right but not a problem with this combination. The fish is complemented sensationally by this amazing cherry tomato confit which by the way, I want to put on top of everything (I'll start with some Tuscan bread), and the chickpea cream is a perfect match for the seafood filling. Any way you look at it, the flavours are balanced, they all walk hand in hand with each other along this delicious path. Love it!