The Stuffed Paccheri with Cod and Potatoes baked in the oven is a recipe full of bold flavors. Cod is a very versatile ingredient, and those who follow me know it’s my favorite. For this recipe, I thought of a main course and imagined the paccheri stuffed with a cream of cod and potatoes and dressed with a cherry tomato sauce. The result on the table… a truly exceptional dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz desalted cod
- 10.5 oz potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp chopped parsley
- 1 clove garlic
- 1 cup milk
- 1.5 tbsp butter
- 1.5 tbsp flour
- 18 oz cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 g fine salt
- 1 pinch pepper
- 14 oz paccheri pasta
- 0.7 oz Pecorino Romano cheese
Tools
- Food Scale
- Cutting Board
- Pan 11 inches
- Piping Bag
- Springform Pan 9.5 inches
- Parchment Paper
Steps
Check that the cod is desalted just right. If not, leave it to soak in cold water for a few hours. Skin the cod, remove any bones, and cut it into pieces. Dice the potatoes, chop the garlic and parsley, and put everything in a pan with the oil.
Stir well and let it cook over low heat for 20 minutes until everything has softened. Do not add salt and always taste. Mash with a fork, add a béchamel without salt prepared in advance and blend everything together.
Pour 5 tablespoons of oil into the pan with the whole garlic and cherry tomatoes cut into small wedges. Sauté and season with oregano, salt, and pepper. I also add a pinch of sugar to reduce the acidity of the tomato. Leave on low heat for 10 minutes, remove the garlic, and turn off the heat.
Throw the paccheri into boiling salted water and let them cook for 10 minutes. Drain, place them in cold water, then let them dry on a clean tea towel. Prepare the 9.5-inch springform pan lined with parchment paper (dampened and squeezed). Put the filling in a piping bag and fill the paccheri one by one, placing them upright in the pan. Preheat the oven to 428 degrees Fahrenheit in static mode.
Cover with the cherry tomato sauce, sprinkle with grated Pecorino, and bake. Cook the Stuffed Paccheri with Cod and Potatoes for 35 minutes. Turn off the oven and let rest for 10 minutes before serving.
