Directions
Once again, Trattoria Cattivelli offers us a magnificent dish: green tagliatelle with cod, almonds, and tomato sauce. The recipe is a triumph of the sea, has fresh and intense aromas, and the flavor is a perfect game of contrasts. The taste of the cod finds in the tomato an aromatic respite and sweet support to balance its saltiness.
For the rest, the recipe is straightforward. You need a little extra work to make the spinach tagliatelle and desalt the cod, but just get organized a few days in advance, and you will be able to prepare a sumptuous and tasty dish.
Not to mention that it’s a super light dish since fats are reduced to a minimum.
It is evident that it is a dish to eat as a complete meal due to the presence of carbohydrates and proteins, but also vitamins and mineral salts are not lacking, thanks to fresh tomatoes.
If you are looking for an irresistible and fancy dish, this is your recipe!
Ingredients and doses for making green tagliatelle with cod sauce, almonds, tomatoes, and aromatic herbs
6 servings
- 500 grams of flour
- 2 eggs
- 250 grams of boiled spinach
- 15 grams of extra virgin olive oil
- 5 grams of salt
For the cod, almonds, and tomato sauce
- 250 grams of cod
- 2 cloves of garlic
- 40 grams of extra virgin olive oil
- 110 grams of almonds
- 300 grams of 3 beefsteak tomatoes
- aromatic herbs at will: 1 sprig of thyme, 1 of basil, 1 of mint, 1 of marjoram
- 5 grams of pepper
How to make green tagliatelle with cod, almonds, and tomato sauce
Let’s start with the cod: buy it to be desalted, not the one already desalted, and change the water a couple of times a day for the fish, it’s not a big commitment, and you will be sure of the final result. 2 days of soaking, water change 2-3 times a day.
Before starting with the preparation of the dough, a small warning.
I know that many of you will already know it, but it is always better to reiterate it: when you make green pasta with spinach, remember to halve the dose of eggs. Spinach, although squeezed, bring a lot of liquids, so you don’t need the canonical amount of 1 egg per 100 grams of flour, but the exact half.
Wash and boil the spinach for 10 minutes, then drain, squeeze and sauté them in a pan with salt, pepper, and oil. As soon as they get cold chop them mercilessly.
Put the flour on a pastry board, make the usual mound, dig the center and put the eggs, oil, and finely chopped spinach inside. Better not to blend them, but always use a vegetable mill.
Start mixing the ingredients with a fork, adding the flour little by little. As the dough takes on consistency, use your hands and start kneading, incorporating the flour. You need to get an elastic ball that is slightly moist but does not stick to the hands.
To work well, take the lower part of the dough with one hand and work the upper part with the other hand. Stretch the ball, pushing hard on the palms of the hands. You can also use your body weight to increase the pressure if you want.
When you have a loaf, put it in a bowl, cover, and let it rest for 30 minutes.
Take the dough, flour the cutting board, divide the dough into two parts and knead one with a rolling pin, using a little flour at a time.
Try to give your half dough a round shape, rotate it, and work with a rolling pin, constantly exerting the same pressure until you have formed a disc of dough a couple of millimeters thick.
Now roll the green dough disc on itself, remembering to lightly flour the dough until you get a roll.
Take a very sharp knife and cut tagliatelle, being careful not to make them too wide (maximum one centimeter); otherwise, they become pappardelle!
Flour a tray, roll out the green tagliatelle, and cover with a kitchen towel.
Ok, we’re almost there. Now we will prepare the cod and tomato sauce with aromatic herbs. Heat 4 tablespoons of extra virgin olive oil in a pan, brown the chopped garlic for 2 minutes, and then place the fish inside.
Cook it on both sides for 4-5 minutes (it depends on how big the slice is), then when it starts to flake, season with a pinch of pepper and mash a bit with a wooden fork. Turn off the stove.
Cut the beefsteak tomatoes into small pieces and season with a bit of salt, pepper, and chopped aromatic herbs. Throw the tomatoes into the pan and stir to mix the cod with other ingredients.
Cook the green tagliatelle in abundant salted water, drain and stir in the pan with the sauce and a drizzle of oil. Place on plates, sprinkle with chopped almonds, and serve your fantastic green tagliatelle.
What wine to pair with green tagliatelle with cod sauce, almonds and tomatoes?
We choose a savory and structured white wine such as Pinot Grigio from Alto Adige, a Gaglioppo-based Cirò rosé, a sparkling Ribolla Gialla or a sumptuous and rocky Champagne such as Brut Dom Perignon 2009.
If you want to combine a cocktail, the Gin & Tonic is perfect.
