Red pappardelle with bacala, potatoes and chives

Yield: 4 servings

Measure Ingredient
8 ounces Bacala salt cod; soaked in cold water
For three days; changed daily
¼ cup Extra-virgin olive oil
2 Garlic cloves; thinly sliced
1 large Russet potato; peeled, and
Cut into 1/4" cubes
½ cup Basic Tomato Sauce; see * Note
1 cup Dry white wine
1 pounds Red Pasta dough; see * Note
¼ cup Freshly-snipped chives
2 tablespoons Crushed red pepper flakes; (optional)

* Note: See the "Basic Tomato Sauce" and "Red Pasta" recipes which are included in this collection.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cut soaked salt cod into ½-inch cubes and set aside. In a 12-inch skillet, heat olive oil over medium heat. Add garlic and potato cubes and saute until golden brown (about 4 to 5 minutes). Add salt cod, Basic Tomato Sauce and white wine and bring to a boil. Lower heat and simmer for 6 minutes. Roll the Red Pasta dough out to thinnest setting on pasta machine. Cut pasta into 1-inch-wide ribbons. Plunge into boiling water and cook until softened, yet al dente. Drain pasta in colander over sink and toss into pan with salt cod mixture. Toss in chives and stir gently until coated and sauce and pasta are melded. Pour into heated serving dish and serve immediately. Serve hot pepper on side. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633 broadcast 03-05-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-21-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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