Laganello con baccalà e olive nere (Laganello with cod and black olives) – First Course
Typical homemade and traditional pasta, simple and uniquely good, the seasoning of this pasta is of various types, I preferred to make it with cod, a good fish with a very high nutritional value typical of our Mediterranean diet made of healthy and genuine foods. Pasta that can be cooked as tradition dictates with wild fennel and dried and ground crusco pepper and with red beans or chickpeas, good and nutritious legumes.
INGREDIENTS:
• 400g 00 flour
• Water
• 2/3 teaspoons of salt
• ½ Tropea onion
• ¾ fresh cherry tomatoes
• Desalted cod
• Dried oregano
• About 10 black olives
• 1 grain of pepper
• Sweet crusco pepper
Preparation:
• Knead the flour with the water, form a loaf and let it rest for about ten minutes
• Roll out the dough until you get a thin sheet
• Put a good handful of flour on the sheet to prevent it from sticking
• Roll it up and cut it every 2 cm or so
• Place the dough on a previously floured tray
• Clean the cod, taking care to remove any bones and cut it into pieces
• Slice the onion, add the cherry tomatoes, salt, a grain of pepper, dried oregano and a drizzle of oil and the sweet crusco pepper
• Fry adding a little water
• Once the seasoning has wilted, add the cod and two large spoonfuls of rustic sauce
• Finally, when almost cooked, add the black olives
• Cook the pasta in salted water and as soon as it rises to the surface, drain it and dip it in the fabulous cod sauce
• A pinch of pepper and the Laganello is ready, enjoy your meal.
