Procedure for the dough

Boil 1 kg broccoli, then cool them into iced water. Blend them and drain well. Weight the broccoli purèe to obtain the requested quantity, add it to the rest of the ingredients and knead. Leave the dough in the fridge for half an hour.

Procedure for the stuffing

Fry the red onion lightly, then add the cod and simmer. Add some white wine and let the alcohol evaporate, then add the potatoes finely sliced. After 5 minutes add the cream and the bay leaves and cook for 5 more minutes. Once it is done blend by a mixer and pour it into a pastry bag. Roll out the dough very thin and fill it with the cod purèe. In a pan fry a little onion, add the 30 tomatoes and the basil. Boil the pasta in lightly salted water. Once it is done, season with the tomato sauce and add the olives and pecorino cheese to finish.

Taste 80%
Fantasy 90%
Originality 70%

Cappellaccio (fresh pasta) with cima di rapa (broccoli) filled with cod and potatoes

Dose for the dough:
• 800 gr flour 00
• 200 gr semolina
• 250 gr broccoli purèe
• 125 gr egg yolks
• 125 gr whole eggs

Dose for the stuffing:
• 1 kg cod
• 350 gr potatoes
• 250 ml vegetal cream
• 1 red onion
• wine
• salt
• 2 bay leaves
• 30 cherry tomatoes
• 175 gr taggiasche olives
• 100 gr pecorino cheese

DifficoltàdifficultTempilongPer4 persons