Stuffed paccheri with salted cod on a cheese fondue

By GialloZafferano · 75 min

Ingredients

Instructions

1. Skin the desalted cod, pick out the bones with tweezers, then cut it into strips and then even cubes.
2. Trim the scallion, discarding the base and tough green part, and slice into thin rings. Peel the potatoes and dice them.
3. Heat a drizzle of oil in a large pan, soften the scallion and thyme leaves over medium heat, add the potatoes and sauté briefly, then cover with hot vegetable broth.
4. Season with salt and pepper, cover and cook about 15 minutes.
5. Meanwhile, boil plenty of salted water and cook the paccheri until al dente, taking care not to break them. Drain, toss with a little oil and let cool.
6. When the potatoes are soft, add the cod and cook 5 to 6 minutes more, stirring gently until tender. Turn off the heat and set aside.
7. Melt the butter in a thick-bottomed saucepan over low heat, add the flour and whisk until smooth.
8. Gradually pour in the hot milk, keep stirring until the béchamel is smooth and thick, then take off the heat and stir in the grated Asiago until fully melted.
9. Cut the leek into thin, even strings and blanch briefly in boiling water to soften. Drain the stems and let them cool.
10. Preheat the oven grill. On a parchment-lined baking sheet, stand the paccheri upright in 4 bundles of about 10 each and tie them with the leek stems.
11. Pipe the potato and cod filling into each paccheri until full.
12. Grill the tray for about 5 minutes until the surface is slightly golden and crispy.
13. To serve, spread a couple of spoonfuls of fondue on each plate, set a bundle in the centre and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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CheeseScallionMilkPotatoPastaLeekCodAsiago cheese