Cod stuffed paccheri with baby capers and pomodorina coulis


Maurizio Ferrari

Serve 1

Cook the paccheri pasta in boiling salted water for about 7-8 minutes, drain and allow to cool. Prepare a light bechamel sauce with the hot milk and  the white Roux, season with salt and pepper and add a pinch of nutmeg. Drain the Èbaccala and in a bowl mix it in with the béchamel to obtain a smooth cream. Add a little mint and chopped parsley. Put the mixture in a piping bag and use it to fill in the paccheri pasta. Gratin  in the oven at 200 ° C for about 4-5 minutes.

In a colander drain the Pomodorina sauce to eliminate the water in excess , then with the help of a immersion blender make a smooth and homogeneous sauce.

Season the clams with oil and parsley.

To create the squid in wafers, combine the Enerodiseppia , 40 g. of extra virgin olive oil, 10 g. of flour and a pinch of salt. With the help of a immersion blender, mix everything until a smooth and homogeneous cream is obtained. Cook in a hot saucepan by pouring the mixture with a spoon.

In the center of a plate position the gratin paccherini.  Then pour the Pomodorina coulis  in three places near the edges. Arrange the clams on top of the Pomodorina. Decorate with a few capers around the plate and garnish with the squid ink wafers,some sprouts and a drizzle of extra virgin olive oil.