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Recipe: Tonnarelli Baccalà by Rosie Mackean

Rosie Mackean, ex-Murano stunned the crowd at our PASTA & THAT event with her Tonnarelli Baccalà. Enjoy the recipe!

 

SERVES 4


FOR THE PASTA DOUGH

Ingredients

Pasta Dough: 
200g Semolina Rimacinata 
200g 00 Pasta Flour
4 Rich yolk eggs (St Ewe's)
Extra flour/semolina for dusting


The Sauce: 
100ML Extra Virgin Olive Oil
4 cloves of garlic, sliced
2 salted anchovies
250G Salt cod (soaked weight)
Handful of basil, chopped. 
Freshly grated Pecorino Romano to serve 

Method: 

The day before, take your salt cod and submerge skin side down in cold clean water.

Place in the fridge and change the water 4 times over 24 hours.

Then put the fillets into a shallow pan, add enough milk to cover and any aromats you might like- bay is nice. Bring up to a simmer and cook for 1 to 2 minutes depending on the thickness of the fillets, before turning off the heat and allowing the fish to cool to an easy handling temperature in the milk.

Flake into large pieces into a bowl, removing any skin and bones.

(If you can’t find or equally can’t be bothered with salt cod, you can simply salt cure some real cod (a 300g piece for 4 people with 1.5 tsp of salt) around 3 hours before serving. Rub the salt into the cod and keep in the fridge for 2 to 3 hours before washing and poaching as above.)

The Dough: 


In a large mixing bowl, mix your flour and semolina until properly combined. In another bowl beat your eggs with a fork until they are uniform in colour, taking care not to add air.

Make a well in the centre of your flour and add the eggs to it, gently mixing with your fork to combine until a shaggy mix is formed. Then get in with your hand and start to form a dough, before transferring to a clean surface and kneading hard, until the dough is smooth, elastic and springy.

Cut through the dough with a knife to check all the flour has been absorbed. Cover with clingfilm and rest in the fridge for at least 30 minutes.


Roll your pasta on the pasta machine, taking care to laminate your first roll for straight edges and a stronger pasta.

Roll the pasta to a thickness of around 0.5 cm, and cut using the chittarra or if you don’t have one the tagliolini setting on your pasta machine works too.


Dust the tonnarelli in semolina and store in neat loops to avoid any kinks.

To  cook:

Bring a large pan of salted water to the boil.

In a padella or high-edged frying pan, gently heat the oil and melt in the anchovies and garlic until fragrant and just sizzling- do not fry or get colour.

Then add the cod, some basil, and drop your pasta into your water.

When the tonnarelli has had a minute and a half, use tongs to transfer it to the pan with the cod and garlic and add a small ladle of pasta water too, turning up the heat to finish cooking the pasta in the aromatic sauce.

Mix well, add more water/oil if too dry, check the seasoning, then stir in more fresh basil and serve with the pecorino and a crisp glass of Verdicchio.