MEZZI RIGATONI, SALTED COD, SWEET ONION AND FIG OIL

INGREDIENTS

SALTED COD

• 200 g Fillets of Fresh cod (filleted and boned)
• Coarse salt, to taste
• 2 Pieces of untreated lemon zest
• EVO oil, to taste
• Ice, as required

ONION SAUCE

• 2 Pieces of Andezzeno onion
• 2 Cloves of Vessalico garlic
• 120 g Butter
• 50 ml Whole milk
• 30 ml Fresh cream
• 2 l Fish stock

FIG OIL

• 500 g Fresh tender fig leaves
• 1 l EVO oil

PASTA

• 320 g Barilla Al Bronzo Mezzi Rigatoni
• EVO oil, to taste
• Zest of ½ untreated lemon

PREPARATION

SALTED COD

1. Salt the cod fillets by covering them with salt for about 20 minutes. Rinse off the salt under cold running water for about 10 minutes. Dry and vacuum seal with a little oil and two pieces of lemon zest and steam for 3 minutes. Cool immediately in iced water.

ONION SAUCE

1. Gently sauté the onion and garlic in a little butter. Add half milk and half cream and mix, then add fish stock and cook slowly until almost completely reduced. Blend the mixture well then whip with the butter.

FIG OIL

1. Blend the fig leaves with the oil, transfer to a saucepan and slowly heat over a low flame. Strain through a cloth and store in a cool place.

PASTA

1. Cook the pasta in plenty of salted water. Season with a little EVO oil and grated lemon zest. Place the onion sauce on the bottom of the plate and add the seasoned rigatoni. Briefly heat the cod in water, flake it and place a piece next to each rigatoni. Finish with a drizzle of fig oil.