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Ingredientes
- 8 ounce Bacala salt cod soaked in cool water
- Â Â for three days, changed daily
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 x Garlic cloves thinly sliced
- 1 lrg Russet potato peeled, and
- Â Â cut into 1/4" cubes
- 1/2 c. Basic Tomato Sauce see * Note
- 1 c. Dry white wine
- 1 lb Red Pasta dough see * Note
- 1/4 c. Freshly-snipped chives
- 2 Tbsp. Crushed red pepper flakes (optional)
Direcciones
- Bring 6 qts of water to a boil and add in 2 Tbsp. of salt.
- Cut soaked salt cod into 1/2-inch cubes and set aside.
- In a 12-inch skillet, heat extra virgin olive oil over medium heat. Add in garlic and potato cubes and saute/fry till golden (about 4 to 5 min). Add in salt cod, Basic Tomato Sauce and white wine and bring to a boil. Lower heat and simmer for 6 min.
- Roll the Red Pasta dough out to thinnest setting on pasta machine. Cut pasta into 1-inch-wide ribbons. Plunge into boiling water and cook till softened, yet al dente. Drain pasta in colander over sink and toss into pan with salt cod mix. Toss in chives and stir gently till coated and sauce and pasta are melded. Pour into heated serving dish and serve immediately. Serve warm pepper on side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 578 | |
| Calories from Fat 143 | 25% |
| Total Fat 16.26g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 198mg | 8% |
| Potassium 761mg | 22% |
| Total Carbs 82.65g | 22% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.51g | 2% |
| Protein 15.37g | 25% |
