Chef: Maria Lombardi Casilli

Linguine in a baccalà sauce together with a walnut sauce and fried bred

  • PT100M 100min
  • 4


  • 500 g0SXE007
  • 3 anchovy fillets
  • 1,5 Kg kg of peeled tomatoes
  • 1 stalk of celery
  • 1 carrot
  • ½ onion
  • 1 clove of garlic
  • 1 small leek stalk
  • 2 parsley stalks
  • 100 g of extra virgin Olive oil
  • chilli peppers, oregano and white wine
  • 50 g of stale bread soaked in milk
  • extra virgin olive oil, chopped parsley, salt, pepper and garlic
  • extra virgin olive oil, salt, pepper and oregano
Linguine n° 7


For the baccalà sauce   Skin and bone the fillet of baccalà. Sauté the celery, carrot, onion, chilli peppers, leek, anchovy fillets, the baccalà fishbone and skin and the garlic in extra- virgin olive oil. Cook for 40 minutes over moderate heat, ensuring that the sauce does not stick to the base of the saucepan. All ow to cool and blend thoroughly in a blender. Transfer the puree back to the pan over moderate heat and add the fi llet of baccalà, diced into cubes. Continue cooking until we ll amalgamated.   For the walnut sauce   In a blender, chop up the wa l n u tstogether with the soaked and squeezed bread, half a cl ove of garlic and some freshlyground pepper. Dilute the mixture with the extra virgin olive oil, pouring it in gradually until it reaches the consistency of a creamy sauce. Finish off with chopped parsley.   For the fried bread   Fry the crumbled bread in a f rying pan (preferably non-stick) lightly coated with oil and sprinkle with salt, pepper and oregano.       To finish the dish   Boil the pasta until a l dente, toss with plenty of baccalà sauce and 5 tablespoons of walnut and chopped parsley saucein a frying pan. Serve with a sprinkling of fried bread.