Red Pappardelle With Bacala, Potatoes And Chives

Recipe Ingredients

8 oz	227g	Bacala salt cod - soaked in cold water
		For three days - changed daily
1/4 cup	59ml	Extra-virgin olive oil
2		Garlic cloves - thinly sliced
1		Russet potato - peeled, and (large)
		Cut into 1/4" cubes
1/2 cup	118ml	Basic tomato sauce - see * note
1 cup	237ml	Dry white wine
1 lb	454g / 16oz	Red pasta dough - see * note
1/4 cup	59ml	Freshly-snipped chives
2 tablespoons	30ml	Crushed red pepper flakes - (optional)

Recipe Instructions

* 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 1/2-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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633)

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