Tuscan Chickpea Fusilli N°48

with Salt Cod & Crusco Peppers

Vai al video della ricetta!



250 g Rummo Tuscan Chickpea Fusilli N°48
120 g desalinated salt cod
2 potatoes
1 small onion
200 ml milk
2 crusco peppers
Bay leaf
100 ml extra-virgin olive oil
200 ml peanut oil
Salt, to taste


Slice the onions and potatoes. Pour the milk in a pan, and add the potatoes, a sprig of rosemary, a parsley branch, and 2 bay leaves. Add salt and a few peppercorns and bring to boiling, then immediately lower the flame. Add the codfish previously sliced into chunks. Give flavors just enough time to mingle, then remove the herbs. In another pan, lightly brown the onions in a bit of olive oil. Using a slotted spoon to strain out the milk, add the potatoes and codfish to the onions. Continue sautéing for a few minutes, mixing gently to thoroughly blend flavors. In another pan, fry the crusco peppers for 3 seconds each in hot peanut oil.
In a large pot of salted boiling water, cook the fusilli for 6 minutes. Remove, still “al dente”, directly into the pan with the cod fish and potatoes without tossing out the cooking water. Sauté and finish cooking in the pan for 3 minutes, adding some of the reserved cooking water and a bit of the crusco peppers, crumbled. Serve, adding more crusco peppers crumbled on top as a garnish.