MEZZE MANICHE WITH CREAMY DRIED SALT COD AND SALTED ZABAGLIONE
11.28 oz Barilla Mezze Maniche pasta
For the filling
7.05 oz dried salt cod
5.29 oz milk
1.76 oz fresh cream
1 bunch of parsley
2 cloves of garlic
1.41 oz extra virgin olive oil
Salt and pepper
For the zabaglione
3 egg yolks
1.76 oz Parmesan cheese
For the finish
Take a pan, add about three tablespoons of oil, the chopped garlic, a sprig of parsley previously washed and not cut, the milk and the cream, and cook for about 15 minutes on a very low heat. Add salt and pepper to taste.
Liquidise the dried salt cod and slowly add the rest of the oil in the recipe. I recommend adding the cooking liquid of the cod only at the end to ensure the cod is at its best, not too liquid but manageable with a piping bag.
Cook the Mezze Maniche in salted water until cooked.
In the meantime, in a container, combine the ingredients for the zabaglione and whisk vigorously over a bain marie, keeping the temperature of the mix below 65°C, if the mix starts to thicken too quickly. Remove the container from the heat and keep whisking.
After draining the Mezze Maniche, fill them with the creamy dried salt cod using the piping bag and keep them warm.
Arrange the Mezze Maniche on the plate and, only then place the zabaglione with the help of a spoon or, even better, with a siphon.
For those with a siphon: put the zabaglione inside it with about 1/3 of lukewarm water.
Finish off with watercress sprouts and freshly ground black pepper.
Chef’s Tip: For those who have a cold smoker, you can give the dish a smoked touch before serving it.
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