Paccheri with Cod and Cauliflower is a simple but very tasty and flavorful first course, a quick recipe typical of southern cuisine. In Calabria, we often pair these two ingredients especially during the Christmas period because on Christmas Eve we traditionally eat a lot of stockfish or cod, in various recipes.
It is also called ‘ghiotta’ and is cooked without pasta as a second course but with bigger pieces of fish and cauliflower.
If you use cod, you must first desalt it in water for many days, or if you find it, use the stockfish like I do which is already ready to cook.
For this dish, you can also use another type of pasta different from paccheri according to your needs.
TRY THESE VARIANTS
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7 oz Desalted Cod or Stockfish
- 2.5 cups Cauliflower florets
- 5 Cherry Tomatoes
- 3 tbsp Tomato Sauce
- 15 Green Olives
- 1 Onion
- to taste Olive Oil
- to taste Salt
- to taste Paccheri
- 1 sprig Parsley
Preparation of Paccheri with Cod and Cauliflower
In a pan, sauté the onion with the oil, add the cherry tomatoes cut into small pieces, the tomato sauce, and the green olives.
Sauté for a few minutes, then add the pieces of cod and fresh parsley leaves, cook for a few more minutes, finally add the cauliflower florets (already blanched), season with salt, pour half a glass of water and cook for about 10-12 minutes.
Cook the paccheri in salted water (the amounts according to your taste or hunger), drain al dente and then mix in the pan with the sauce.
Plate, serve the paccheri with cod and cauliflower and…enjoy your meal!
ADVICE
For this recipe, you can use either stockfish or cod, but the latter must be cured and desalted first.
For the Christmas period, also great is Calabrian stockfish with potatoes and olives
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