Sagne Stracciate with tomato sauce Salt cod
Sagne Stracciate al Sugo di BaccalĂ
Sagne Wholemeal pasta strips seasoned with a tasty sauce salt cod, garlic, white wine and parsley.
The Sagne Stracciate with tomato sauce Salt cod I am a first course Abruzzese pasta with a rustic texture and bold sauce, perfect for a lunch where homemade pasta takes center stage. The pastry, prepared with whole wheat flour And soft wheat flour, is transformed into small irregular diamonds: a simple, consistent shape capable of collecting the sauce. salt cod It offers a clean but balanced flavor from the white wine, while the garlic and parsley define the aromatic profile without covering the fish. Cooking in abundant salted water maintains the sagne The pasta should be tender and compact; the sauce, however, should remain liquid enough to distribute evenly among the different pieces of pasta. This recipe is part of the traditional cuisine of Abruzzo.
Instructions
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Prepare the dough
Pour the whole wheat flour and the soft wheat flour In a bowl, add the salt and gradually incorporate the water, working until the dough becomes fairly stiff and smooth. Knead until the surface appears firm and there are no dry patches; if necessary, let the dough rest briefly before rolling it out.
Roll out the pasta sheet
Transfer the dough to a work surface and roll it out until it forms a uniform sheet. Maintain a uniform thickness, so that the baking time is even. sagne It will be smooth. The pastry is ready when it appears compact, smooth, and firm enough to be cut without tearing.
Cut the sagne
Cut the pastry into strips about four centimeters wide, then cut them into small diamonds. Arrange the separate pieces on a floured surface, avoiding overlapping them, and make sure they are of similar size to ensure even baking.
Perfume the oil
Pour the extra virgin olive oil into a saucepan and add it clove of garlic. Heat over medium heat and brown it until it becomes lightly golden and releases its aroma, without letting it darken: burnt garlic would make the sauce bitter.
Brown the salt cod
Join the fillet of salt cod already sponged, previously minced, as soon as the garlic is golden. Brown it in the oil, stirring gently, until the pulp becomes opaque and takes on flavor. Add the parsley to flavor the pan juices.
Deglaze with wine
Pour the white wine on the salt cod brown it and let it evaporate over high heat. Continue until the alcoholic smell fades and the liquid reduces, leaving in the saucepan a scented and non-watery foundation. Season with salt to taste carefully and finish with a sprinkling of pepper.
Cook the sagne
Bring to a boil plenty of salted water and immerse the sagneCook them until they are tender but still firm, checking for doneness by tasting a diamond. Drain them when the pasta is cooked and retains its structure, without letting it become mushy.
Season and serve
Transfer the sagne in the saucepan with the sauce of salt cod Season them carefully, distributing the sauce among the pasta diamonds. Sprinkle with pepper and chopped parsley, then serve hot: the sauce should coat the pasta without being excessively runny.
Chef's Tips
Reduce the salt cod into even pieces and brown it briefly in the garlic-flavored oil, so that it will remain recognizable and will form a tasty sauce without drying out.
Ingredients
- Ingredients for 6 people
- For the pasta:
- (14.11 oz) 400 g of whole wheat flour
- (7.05 oz) 200 g of soft wheat flour salt
- For the sauce:
- (14.11 oz) 400 g fillet of salt cod (baccalĂ ) already sponged
- 1 clove of garlic
- 1 glass of white wine
- (3.38 fl oz) 100 ml extra virgin olive oil 1 small bunch of parsley
- salt and pepper
Can't find it in the US?
- salt cod (baccalĂ )International markets
Sold as bacalao in Latin, Portuguese, Caribbean and Italian markets
Or: Fresh cod, salted generously for 30 minutes and rinsed (skip the soaking)
Fresh cod is softer and flakes easily: shorten the cooking.
â ïž Automatic ingredient-based detection. Always check product labels.
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