Spaghetti alla Chitarra with Cod Sauce is considered a complete dish. A simple first course with an intense flavor. The already soaked cod, bought from my trusted fishmonger, combines with the flavors of capers, Taggiasca olives, and anchovies. Combined then with spaghetti alla chitarra prepared with a mix of all-purpose flour and semolina, makes this recipe a complete and tasty dish.
Recipe updated on 9/1/2019
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All seasons
Ingredients
- 1.3 lbs desalted cod
- 10 cherry tomatoes (or canned peeled tomatoes)
- 1 shallot
- 1 tbsp salt-packed capers (desalted)
- 20 Taggiasca olives (pitted)
- 4 fillets salt-packed anchovies (desalted)
- to taste fresh chili pepper
- 2 tbsps extra virgin olive oil
- 1 1/4 cups all-purpose flour
- 1/4 cup remilled durum wheat semolina
- 2 eggs (medium)
Tools
- Kitchen Scale
- Pasta Cutter
- Work Surface
- Pasta Machine
Steps
In a large pan, put the thinly sliced shallot, coarsely chopped capers and olives, and anchovy fillets, and sauté with a drizzle of oil. Wash and dry the cod, remove the skin and any bones. Chop half with a mezzaluna and cut the other half into pieces. Add it to the sauté with some chili pepper and let it flavor for 10 minutes. Do not add salt as the cod is already salty.
Add the blanched and peeled cherry tomatoes or canned peeled tomatoes, crush them with a fork, stir, cover with a lid, and let it cook on low heat for 50 minutes.
Knead by hand or with the help of a mixer, form a smooth dough and let it rest covered for 30 minutes. Roll out the dough with the machine, flour the strips with a dusting of semolina, place them on the chitarra and roll the rolling pin. Gather the spaghetti alla chitarra and place them on a towel.
Cook the spaghetti in plenty of lightly salted water and season with the sauce. If there are leftover pieces of cod, flour them, fry them in a non-stick pan with very little oil and decorate the finished dish.
