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extra-virgin olive oil garlic peperoncino baccalà water salt freshly ground black pepper fresh Italian parsley
Viewed: 60 - Published at: 4 years agoIngredients
- 1/3 cup extra-virgin olive oil
- 3 plump garlic cloves, sliced (about 1/4 cup)
- 1 pinch to 1/2 teaspoon dried peperoncino (hot red pepper flakes)
- 1 cup or more Baccala Mantecato (preceding recipe)
- Hot water from the pasta-cooking pot
- 1/4 teaspoon salt, or more to taste
- Freshly ground black pepper
- 1/4 cup chopped fresh Italian parsley
Method
- Start cooking your dry pasta in a big pot of salted water just before starting the sauce.
- If you are doing fresh pasta or gnocchi, dont put it in until after you start the sauce.
- Pour the oil in the skillet, scatter the garlic in the oil, and put the pan over medium heat.
- Get the garlic sizzling, but dont let it get dark; stir it or shake the pan frequently.
- After a couple of minutes, sprinkle the pepper flakes in the oil, let them sizzle for a minute, then scrape in the baccala spread and stir it well in the skillet.
- Let the baccala heat up for a few minutes; ladle 2 cups of boiling water from the pasta pot into the skillet and stir it, incorporating the baccala mantecato, garlic, and oil into a thin sauce.
- Bring it to a boil, stirring, add the salt and pepper to taste, then adjust the heat to keep the sauce simmering actively until the pasta is almost al dente.
- Add the drained pasta or gnocchi to the skillet, and toss to coat and finish cooking with the sauce (see page 92).
- Remove from the heat, toss with parsley, and serve.
