Pappardelle with Baccalà (stockfish) and pumpkin

04/08/2015 - The Pappardelle by La Campofilone are made only with fresh selected free-range eggs.

Ingredients:
- 250 g Pappardelle "La Campofilone"
- 400 g soaked, dried stockfish
- 350 g pumpkin
- 1/2 celery
- 150 g cream
- Extra Virgin Olive Oil
- 1 glass of dry white wine
- salt
- pepper
- Chopped parsley

Articolo tratto da: OIP Editorial Department

The Pappardelle by La Campofilone are made only with fresh selected free-range eggs.

Ingredients:
- 250 g Pappardelle "La Campofilone"
- 400 g soaked, dried stockfish
- 350 g pumpkin
- 1/2 celery
- 150 g cream
- Extra Virgin Olive Oil
- 1 glass of dry white wine
- salt
- pepper
- Chopped parsley

Fry the finely chopped celery in a frying pan with olive oil. Add the stockfish and diced pumpkin and sauté. Deglaze with the white wine and a little of hot water.

Simmer over low heat for 30 minutes.

Cook the pappardelle until al dente and drain. Mix with the sauce and season with the cream. Garnish with chopped parsley and serve.

Pappardelle La Campofilone

PAPPARDELLE - 250 gr.

4.43 €

Data

Pappardelle with Baccalà (stockfish) and pumpkin