Name: CUORI BARILLA WITH CREAMY BACCALÀ, CONFIT CHERRY TOMATOES AND SAVOURY ZABAGLIONE
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 320g Cuori Barilla; 200g Baccalà (Dried salt cod); 150g Milk; 50g Cream; 10g watercress sprouts; 2 cloves Garlic; 40g Extra Virgin Olive Oil; 3 Egg yolks; 50g Parmesan cheese; Black pepper; 50g Cherry Tomatoes; 1 clove Garlic; 20g Extra Virgin Olive Oil; 2g icing sugar; To taste Salt and fresh thyme

CUORI BARILLA WITH CREAMY BACCALÀ, CONFIT CHERRY TOMATOES AND SAVOURY ZABAGLIONE

1 hours 20 minutes

Heart-Shaped Pasta

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for a delicious meal!

Ingredients

4 servings

320gCuori Barilla

200gBaccalà (Dried salt cod)

150gMilk

50gCream

10gwatercress sprouts

2 clovesGarlic

40gExtra Virgin Olive Oil

3Egg yolks

50gParmesan cheese

Black pepper

50gCherry Tomatoes

1 cloveGarlic

20gExtra Virgin Olive Oil

2gicing sugar

To tasteSalt and fresh thyme

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

To prepare the tomato confit: Season the cherry tomatoes with salt, garlic, olive oil, thyme and sugar and arrange in a baking tray. Roast in a pre-heated oven at 120°for about 1 hour.

Step 2

Meanwhile, add three tablespoons of oil, the chopped garlic, salt cod, the sprig of parsley, the milk and the cream to a pan, and cook for about 15 minutes on very low heat. Add salt and pepper to taste.

Step 3

Drain and blend the salt cod (Baccalà) and slowly add the rest of the oil the recipe. We recommend adding the cooking liquid of the cod at the end to ensure the cod is not too runny, keep in a piping bag.

Step 4

In a large pot of boiling salted water, cook the pasta according to package instructions.

Step 5

While the pasta is cooking, prepare the zabaglione. Add the egg yolks, parmesan cheese and pepper to a container and whisk vigorously over a bain marie, keeping the temperature at about 65°C. If the mix starts to thicken too quickly, remove the container from the heat and keep whisking.

Step 6

After draining the pasta, arrange flat on a plate, fill them with the salt cod mix. Arrange on a plate and add the zabaglione. Garnish with watercress sprouts, tomato confit and freshly ground black pepper.

CUORI BARILLA WITH CREAMY BACCALÀ, CONFIT CHERRY TOMATOES AND SAVOURY ZABAGLIONE