Pappardelle With Stockfish Cream

Preparation:

Preparation: Soak the stockfish in cold water for 3-4 days, changing the water every 4-5 hours. After this period, remove the skin from the fish and boil it in a little salted water until it becomes tender (test with a fork); let it cool down and clean it, keeping the cooking water after having filtered it with a sieve. Therefore put the stockfish into small pieces in the mixer glass, operate then slowly add 250 g of extra-virgin olive oil so that it is absorbed by the fish, mix at this point 3 cloves of garlic and the finely chopped parsley; season with salt and pepper then homogenize everything with a glass of milk. In the end it should be a soft cream. Put 4 spoonfuls of olive oil in a pan and, as soon as it is hot, add a clove of poached garlic, 2 spoonfuls of flour which must be lightly toasted (it must not brown), and the stockfish cream (about 2 spoonfuls per person); stir for a few minutes, mixing well then pour a few ladles of the stockfish cooking water, simmer for a few minutes and season with salt and pepper. Drain the pappardelle cooked al dente in plenty of salted water, pour them into a bowl, dress them with the cream and serve them immediately.