Conchiglioni Stuffed With Creamy Salt Cod Recipe by Pamy Fatto con amore
Cooking Instructions 1 hour 1 Cut the soaked and rehydrated salt cod into pieces. Place it in a pot with cold water, half a lemon, bay leaves, and the unpeeled garlic clove. 2 Bring to a boil over medium heat. Once the water starts boiling, cook for 20 minutes. Skim off any foam that forms on the surface with a ladle. 3 After 20 minutes, drain the cooked salt cod (reserve the cooking water). Using gloves, flake the fish and check carefully for any remaining bones. 4 Transfer the fish to the bowl of a stand mixer. Mix on medium speed for at least 5 minutes before adding any liquids. 5 Reduce the speed and slowly drizzle in the olive oil. Only add more oil once the previous spoonful has been absorbed (you may not need the full 2/3 cup). 6 Between additions of oil, add 1-2 tablespoons of the reserved cooking water. Season with salt and continue mixing on medium speed for 5-10 minutes. 7 When the mixture is creamy and smooth, turn off the mixer and transfer the filling to a piping bag. 8 Prepare the sauce: Heat a skillet with a swirl of extra virgin olive oil, a garlic clove, fresh basil leaves, and the crushed tomatoes. After 5 minutes, add the olives, season with salt, and finish cooking. 9 Cook the pasta shells in plenty of salted boiling water, drain, and fill each shell with the salt cod cream. 10 Spread the tomato sauce on the bottom of each plate, then arrange the stuffed shells on top. Drizzle with extra virgin olive oil and garnish with fresh basil leaves. 1 Cut the soaked and rehydrated salt cod into pieces. Place it in a pot with cold water, half a lemon, bay leaves, and the unpeeled garlic clove. 1 Cut the soaked and rehydrated salt cod into pieces. Place it in a pot with cold water, half a lemon, bay leaves, and the unpeeled garlic clove. 2 Bring to a boil over medium heat. Once the water starts boiling, cook for 20 minutes. Skim off any foam that forms on the surface with a ladle. 2 Bring to a boil over medium heat. Once the water starts boiling, cook for 20 minutes. Skim off any foam that forms on the surface with a ladle. 3 After 20 minutes, drain the cooked salt cod (reserve the cooking water). Using gloves, flake the fish and check carefully for any remaining bones. 3 After 20 minutes, drain the cooked salt cod (reserve the cooking water). Using gloves, flake the fish and check carefully for any remaining bones. 4 Transfer the fish to the bowl of a stand mixer. Mix on medium speed for at least 5 minutes before adding any liquids. 4 Transfer the fish to the bowl of a stand mixer. Mix on medium speed for at least 5 minutes before adding any liquids. 5 Reduce the speed and slowly drizzle in the olive oil. Only add more oil once the previous spoonful has been absorbed (you may not need the full 2/3 cup). 5 Reduce the speed and slowly drizzle in the olive oil. Only add more oil once the previous spoonful has been absorbed (you may not need the full 2/3 cup). 6 Between additions of oil, add 1-2 tablespoons of the reserved cooking water. Season with salt and continue mixing on medium speed for 5-10 minutes. 6 Between additions of oil, add 1-2 tablespoons of the reserved cooking water. Season with salt and continue mixing on medium speed for 5-10 minutes. 7 When the mixture is creamy and smooth, turn off the mixer and transfer the filling to a piping bag. 7 When the mixture is creamy and smooth, turn off the mixer and transfer the filling to a piping bag. 8 Prepare the sauce: Heat a skillet with a swirl of extra virgin olive oil, a garlic clove, fresh basil leaves, and the crushed tomatoes. After 5 minutes, add the olives, season with salt, and finish cooking. 8 Prepare the sauce: Heat a skillet with a swirl of extra virgin olive oil, a garlic clove, fresh basil leaves, and the crushed tomatoes. After 5 minutes, add the olives, season with salt, and finish cooking. 9 Cook the pasta shells in plenty of salted boiling water, drain, and fill each shell with the salt cod cream. 9 Cook the pasta shells in plenty of salted boiling water, drain, and fill each shell with the salt cod cream. 10 Spread the tomato sauce on the bottom of each plate, then arrange the stuffed shells on top. Drizzle with extra virgin olive oil and garnish with fresh basil leaves. 10 Spread the tomato sauce on the bottom of each plate, then arrange the stuffed shells on top. Drizzle with extra virgin olive oil and garnish with fresh basil leaves. 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