INGREDIENTS
FOR 2 PEOPLE
250 g Wholewheat Rummo Spaghetti Grossi N° 5
400 g salt cod
50 g raisins
90 g pine nuts
1 organic lemon
2 garlic cloves
chives
2 bay leaves
salt
extra virgin olive oil
DIRECTIONS
Soak the raisins for 30 minutes. In the meantime, cut the desalted salt cod. Place it in a pot with plenty of water, garlic, half a lemon, and bay leaves, and cook for 20 minutes, skimming occasionally. Once cooked, remove the skin and bones. Dry the skin with paper towels, then fry it in sunflower oil. Using a whisk, break up the salt cod, gradually adding oil and the fish cooking water, and continue to whisk until the fish becomes fluffy. Chop the chives and toast the pine nuts gently over a very low heat. Cook the Spaghetti grpsso in a pot of boiling salted water. Meanwhile, take the creamed salt cod and add a ladleful of the cooking water to bring it up to temperature. Three minutes before the cooking time on the pack, transfer the spaghetti to the saucepan with the salt cod and finish cooking the pasta. Remove from the heat, add the toasted pine nuts and raisins and mix to combine the flavors. Serve with some freshly grated pepper, some extra creamed salt cod, chives, and the fried salt cod skin. Bon appetit!