Mezze Maniche puffed with creamed cod and red beans
200 g of Barilla Mezze Maniche
Creamed cod
200 g of soaked cod
30 g. of onion
1 clove of garlic
500 g of fresh milk
20 g of extra virgin olive oil for cooking
40 g of extra virgin olive oil to be used raw
Salt and pepper
Red bean cream
100 g of cooked red beans
15 g of extra virgin olive oil scented with rosemary
Salt and pepper
Parsley scented oil
50 g of parsley
50 g of extra virgin olive oil
Onion
100 g of Tropea onion
10 g of oil
Salt and pepper
Decoration vegetables
Dehydrated vegetables
Grain of turnip tops
Broccoli powder
Pink peppercorns
Sunflower seed oil for blowing
Puffed pasta
Cook the pasta in plenty of lightly salted water for 35 minutes, drain and cool under cold water.
Dry well and put to dehydrate in the oven or in a dryer at a temperature of about 65/70 ° for the time necessary to return the pasta to dry.
Heat the seed oil very well and soak each single Mezze Maniche for no longer than 3/4 seconds.
Use a paper towel to absorb excess oil.
Creamed cod
Put oil, onion and garlic in a small to medium saucepan, and after a few minutes add the previously desalted cod, skinned and cut into not too small pieces, add the milk and cook for about 30 minutes over low heat.
When the cod is cooked, drain it completely from the milk and blend it, adding the oil a little at a time, adjusting the flavor if necessary.
Arrange the cod inside a pastry bag.
Red bean cream
Take the previously cooked red beans and blend them with the filtered oil, which in the meantime we have heated slightly with the rosemary.
Parsley flavored oil
In a pot with water at a temperature of about 80 °, blanch the parsley for about 30 seconds, drain and cool it well with water and ice.
After squeezing it, add it to the oil and blend everything.
After about 10 minutes with the help of a fine sieve, filter the oil by removing the fibrous part.
Withered onion
Cut the onion into thin wedges and transfer it in a small pan or, if you like, in the MW with the oil, salt and pepper.
If you cook it in MW, cover the container with cling film and cook it for 3 minutes at 950W, otherwise in a pan over very low heat until the onion is wilted.
Composition of the dish
Take a large flat plate, arrange the pumpkin and red bean cream as you like, in a not excessive quantity, then arrange the Mezze Maniche which in the meantime we will have stuffed with the whipped cod vertically on the plate in an orderly manner, finish by decorating with the vegetables and with parsley oil.
