Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tagliatelle al ragù di baccalà e melanzane. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Tagliatelle al ragù di baccalà e melanzane is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Tagliatelle al ragù di baccalà e melanzane is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook tagliatelle al ragù di baccalà e melanzane using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tagliatelle al ragù di baccalà e melanzane:
- Make ready 400 g egg tagliatelle
- Prepare 100 g fillet of cod
- Prepare Half a small aubergine
- Take 100 ml hot veg stock
- Make ready Chopped carrots onions and celery
- Prepare Olive oil
- Make ready Tin chopped tomatoes
- Get to taste Salt
- Prepare Glug of white wine
Great recipe for Tagliatelle al ragù di baccalà e melanzane. There was no room for the English translation in the title! Tagliatelle with cod and aubergine ragú. Seriously yummy bowl of pasta #Italian #pasta #tagliatelle #fish #dinner #mainmeal Sfumate il baccalà con il vino bianco e, una volta che sarà evaporato l'alcool, unite anche le olive tagliate a rondelle e la salsa di pomodoro.
Steps to make Tagliatelle al ragù di baccalà e melanzane:
- Sauté carrots, onion and celery in some oil. Meanwhile wash, chop and dry the aubergine and dice up the cod.
- When veg softened, add the aubergine and cook for about 6-8 mins. At this point bring a pot of salted water to the boil. When aubergine has turned brown, add the cod. Cook for a min or two then add wine and let it evaporate
- Now add tomatoes and stock. Simmer for about 15 mins, stirring frequently. Towards end of cooking time cook pasta according to instructions. Drain al dente and add to sauce.
- Mix well and serve 😁
In padella fai appassire nell'olio la cipolla, l'aglio e il basilico, aggiungendo poi le olive, i capperi e le acciughe. Dopo qualche minuto unisci al composto lo stoccafisso, sale e pepe quanto basta. Dopo aver insaporito bene lo stoccafisso aggiungi il vino bianco e fai evaporare. Una volta pronto, utilizzate il ragù di melanzane per condire il formato di pasta che preferite. Presente l'intero anno, le melanzane sono un prodotto sempre reperibile, anche se la qualità del prodotto estivo è superiore rispetto a quello rintracciabile nelle altre stagioni.
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