Buon appetito!
Spaghetti with fried cod
Credits: Photos by Kaat Bosch
Ingredients
4 persons
For the pasta
- 1 clove garlic
- 250 grams of cod fillets
- 1 tablespoon capers
- 1 tablespoon black olives
- 1 glass white wine
- 690 grams ELVEA Passata Natural
- 400 grams spaghetti
- 1 ball of burrata
- pepper
- salt
For the gremolata
- 4 tablespoons dried parsley
- Citroën
- 1 tablespoon olive oil
Preparation
-
1
Heat a splash of olive oil in a pan. Sauté a whole clove of garlic in it. Cut the cod into pieces and sauté them in the pan.
-
2
Finely chop the capers and olives, add them to the pan, and sauté. Deglaze with a splash of white wine and passata. Season with pepper, stir, and let the sauce simmer gently over low heat.
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3
Cook the spaghetti al dente in salted water. Drain and toss with the sauce.
-
4
For the gremolata, put the dried parsley in a small bowl, add the lemon zest, and mix with a drizzle of olive oil.
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5
Divide the pasta among plates. Top with pieces of burrata and the gremolata.
