Conchiglioni Stuffed with Creamy Salt Cod

Name: Conchiglioni Stuffed with Creamy Salt Cod
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 5-6 conchiglioni pasta shells per person; 1.1 lbs salt cod, already soaked (500 grams); 2/3 cup extra virgin olive oil (about 150 ml), more or less as needed; As needed, reserved cooking water; 2 bay leaves; 1/2 lemon; 1 garlic clove; Salt, to taste; For the sauce; 1.1 lbs crushed tomatoes (500 grams); 1 garlic clove; 5.3 oz pitted black olives (about 150 grams); as needed Fresh basil leaves,; as needed Extra virgin olive oil,; Salt, to taste

Pamy Fatto con amore @Pamyfattoconamore

Salt cod is a classic dish that's always present on Italian tables during the holidays, whether as an appetizer, main course, or fried. This year, I decided to use it as a pasta filling with a perfectly creamy, velvety texture. It's a delicate and impressive dish, perfect for serving your guests!

Pamy Fatto con amore @Pamyfattoconamore

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Ingredients

1 hour

Serves 4 servings

5-6conchiglioni pasta shells per person
1.1 lbssalt cod, already soaked (500 grams)
2/3 cupextra virgin olive oil (about 150 ml), more or less as needed
As needed, reserved cooking water
2bay leaves
1/2lemon
1garlic clove
Salt, to taste
For the sauce
1.1 lbscrushed tomatoes (500 grams)
1garlic clove
5.3 ozpitted black olives (about 150 grams)
as neededFresh basil leaves,
as neededExtra virgin olive oil,
Salt, to taste

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Steps

1 hour

1

Cut the soaked and rehydrated salt cod into pieces. Place it in a pot with cold water, half a lemon, bay leaves, and the unpeeled garlic clove.
2

Bring to a boil over medium heat. Once the water starts boiling, cook for 20 minutes. Skim off any foam that forms on the surface with a ladle.
3

After 20 minutes, drain the cooked salt cod (reserve the cooking water). Using gloves, flake the fish and check carefully for any remaining bones.
4

Transfer the fish to the bowl of a stand mixer. Mix on medium speed for at least 5 minutes before adding any liquids.
5

Reduce the speed and slowly drizzle in the olive oil. Only add more oil once the previous spoonful has been absorbed (you may not need the full 2/3 cup).
6

Between additions of oil, add 1-2 tablespoons of the reserved cooking water. Season with salt and continue mixing on medium speed for 5-10 minutes.
7

When the mixture is creamy and smooth, turn off the mixer and transfer the filling to a piping bag.
8

Prepare the sauce: Heat a skillet with a swirl of extra virgin olive oil, a garlic clove, fresh basil leaves, and the crushed tomatoes. After 5 minutes, add the olives, season with salt, and finish cooking.
9

Cook the pasta shells in plenty of salted boiling water, drain, and fill each shell with the salt cod cream.
10

Spread the tomato sauce on the bottom of each plate, then arrange the stuffed shells on top. Drizzle with extra virgin olive oil and garnish with fresh basil leaves.