Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy! This extraordinary red pappardelle dish combines the rich, delicate flavors of traditional salted cod (bacala) with creamy potatoes and a vibrant chive garnish. Perfect for food lovers seeking an authentic, restaurant-quality meal that looks and tastes like a gourmet masterpiece - but can be created right in your own kitchen.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g red pappardelle pasta
- 200g bacala (salted cod), soaked and flaked
- 2 medium potatoes, diced
- 1 bunch chives, chopped
- 3 cloves garlic, minced
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Begin by thoroughly soaking the bacala (salted cod) in cold water for 24-36 hours, changing the water every 8-12 hours to remove excess salt. Drain and pat dry with paper towels.
- Peel and dice the potatoes into small, uniform cubes approximately 1 cm in size to ensure even cooking.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant and lightly golden, about 1-2 minutes.
- Add diced potatoes to the skillet, season with salt and pepper, and cook for 8-10 minutes, stirring occasionally until potatoes are tender and slightly crisp on the edges.
- Gently fold the flaked bacala into the potato mixture, cooking for an additional 3-4 minutes to warm through and integrate flavors.
- Simultaneously, bring a large pot of salted water to a rolling boil and cook the red pappardelle pasta according to package instructions, typically 8-10 minutes until al dente.
- Drain the pasta, reserving 1/2 cup of pasta water, and transfer directly into the skillet with bacala and potatoes.
- Toss the pasta gently to combine, adding reserved pasta water if needed to create a light, silky sauce.
- Plate the pappardelle, garnish generously with freshly chopped chives, and drizzle with high-quality olive oil.
- Serve immediately while hot, ensuring each portion has an even distribution of bacala, potatoes, and chives.
Tips
- Bacala Preparation is Key: Ensure thorough soaking of the salted cod for 24-36 hours, changing water frequently to remove excess salt. This step is crucial for achieving the right flavor balance.
- Potato Precision: Cut potatoes into uniform 1 cm cubes to guarantee even cooking and a consistent texture throughout the dish.
- Garlic Technique: Sauté garlic just until fragrant and lightly golden to prevent bitterness and release its sweet, aromatic qualities.
- Pasta Water Magic: Always reserve some pasta water when draining. The starchy liquid helps create a silky, cohesive sauce that clings perfectly to the pappardelle.
- Final Touch: Use high-quality extra virgin olive oil for drizzling to elevate the dish's overall flavor profile and add a luxurious sheen.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
