|
|
PAPPARDELLE
with stockfish and pumpkin
Ingredients:
250g pappardelle, 400g soaked stockfish,
350g pumpkin, 1lz leek, 150ml cream,
extra virgin olive oil, 1 glass dry
white wine, minced parsley, salt and
pepper.
Preparation: Let the minced leek
brown in some oil in a large pan. Add
stockfish and pumpkin, which you have
previously chopped in cubes. Let all
the ingredients brown, add wine and
a ladle warm water. Add salt and pepper.
Let cook for 30 minutes by low heat.
Boil Pappardelle in abundant salted
water, drain them "al dente" and throw
them in the pan containing the cooked
stockfish with pumpkin. Add cream, stirring
constantly and, just at the end, add
parsley. Serve hot and enjoy this delicious
dish!
|
|
|
|
|