Il Cucinologo
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Spaghettoni with Bell Pepper Cream and Salted Cod

17/11/2023

Spaghettoni with bell pepper cream and salted cod is a dish that combines the sweet and slightly smoky flavor of the peppers with the savoriness of the cod, creating a very interesting balance of flavors. Here’s how to prepare it.

Ingredients

  • 320 g spaghettoni
  • 300 g salted cod, already soaked and skinned
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 small white onion
  • 1 garlic clove
  • Extra virgin olive oil (EVO)
  • Salt and pepper to taste
  • Fresh chopped parsley (for garnish)
  • Vegetable broth or water (if needed)

Preparation

  1. Start by roasting the peppers. You can do this in the oven at 200 °C for about 30-40 minutes, turning them occasionally, until the skin turns black and peels off easily. Once ready, place them in a plastic food bag or cover them in a bowl to make skin removal easier. When cooled, peel them and remove the seeds and internal filaments.

  2. Meanwhile, in a pan, sauté the chopped onion and garlic with a little EVO oil. When golden, add the cod, cut into pieces, and cook over medium heat, gently turning the pieces to avoid breaking them. If necessary, add a little vegetable broth or water to prevent the mixture from drying out too much.

  3. Place the cleaned peppers in a blender and blend until a smooth cream is obtained. If needed, add a drizzle of oil to make the cream more velvety.

  4. Cook the spaghettoni in plenty of salted water following the cooking times on the package until al dente.

  5. When the pasta is almost ready, heat the bell pepper cream in a large pan and adjust salt and pepper.

  6. Drain the spaghettoni, reserving some cooking water, and add them to the pan with the bell pepper cream.

  7. Toss the pasta in the cream to coat it well and, if necessary, add a little cooking water to make everything creamier.

  8. Finally, add the sautéed cod and mix gently.

  9. Plate the spaghettoni and garnish with fresh chopped parsley.

Fun Fact

Salted cod is an ingredient widely used in Italian cuisine, especially during the holidays. Its preservation through salting dates back to times when refrigerators did not exist and allows enjoying fish even far from fishing locations.