Bow tie pasta with salt cod, savoy cabbage cream, and confit cherry tomatoes

A recipe that combines tradition and creativity: cod bow-tie pasta with savoy cabbage cream and confit cherry tomatoes is a first course that celebrates the flavors of the sea and the land. The strong character of our Vigoroso extra virgin olive oil pairs perfectly with the cod and enhances the natural sweetness of the savoy cabbage and confit cherry tomatoes. An elegant dish that demonstrates how simple ingredients can transform into a refined preparation.

INGREDIENTS (for 3 people)

FOR THE PASTA

• 300 g flour
• 3 egg yolks

FOR THE FILLING

• 500g desalted cod
• 80 ml milk
• 40 ml Vigoroso extra virgin olive oil

FOR THE SAUCE

• 400 g savoy cabbage
• Vigoroso extra virgin olive oil to taste
• One clove of garlic
• Salt, pepper
• Milk to taste
• 12 cherry tomatoes

PREPARATION:

1- Prepare fresh pasta by kneading the flour with the eggs. Form a ball and let it rest wrapped in cling film.

2- Boil the cod (if not already desalted, it should be placed in cold water for a day, changing it 3/4 times) for 5 minutes. Let it cool in its water, then drain it, remove skin and any bones, and cut it into pieces.

3- Place the cod in a tall, narrow container and blend with an immersion blender, gradually adding boiling milk and oil alternately. You will get a thick cream. Set aside.

4- Cut the savoy cabbage into strips and cook it in a pan with a lid, with oil, garlic, salt, and pepper (and a little water) until tender.

5- Remove the garlic and blend 3/4 of the savoy cabbage with an immersion blender, adding milk until you get a smooth cream. Keep both the cream and the remaining savoy cabbage warm.

6- Prepare the confit cherry tomatoes by arranging the cherry tomatoes in a baking dish with the cut side up, season with a drizzle of oil, salt, and a little sugar, and bake in the oven or air fryer for 15 minutes at 160 degrees.

7- Divide the pasta dough into 6 parts and roll out each portion into a rectangular strip with the appropriate machine (up to level 5/6).

8- Place each strip vertically in front of you and, using a pastry bag, pipe the cod filling in two spots on each row.

9- Brush the entire edge of the pasta strip, the space between two ravioli, and the space between the two fillings with beaten egg white.

10- Place another strip of pasta on top, remove all the air, and cut out the ravioli with a pastry wheel, sealing the edges well and removing excess pasta. Pinch the central part of the pasta between the two fillings with your fingers to form the bow ties.

11- Boil the bow ties in lightly salted boiling water a few at a time, then drain them.

12- Arrange spoonfuls of savoy cabbage cream on the plate, place the bow ties on the cream, complete with the reserved savoy cabbage and confit cherry tomatoes. Finish with a drizzle of Vigoroso extra virgin olive oil. Serve immediately.