Creamed spaghetti with cod and tomato

• Chef: Niko Romito
• Difficulty: Average
• Time: 60 min of preparation, 60 min of cooking
• Doses for: 4 people

Ingredients

• 320 g of spaghettoni
• 200 g of raw cod
• 200 g of cod milk
• 2 l of tomato water
• 2 sprigs of rosemary
• white pepper to taste
• extra virgin olive oil to taste

For cod milk:

• 3000 g of cod waste
• 500 g of fresh whole milk
• 200 g of water
• 1 carrot
• 1 celery stalk
• 1 sprig of rosemary
• 1 bay leaf
• Extra virgin olive oil to taste

For tomato water:

• 4 kg of green tomatoes

Preparation

1. For the cod milk Clean the bones and the skin of cod under a drizzle of running water. In a pan sweat, the carrot and celery finely sliced ​​and sliced ​​in oil.
2. Add the cod waste and water with the milk and water: simmer for about 30 minutes until a 2/3 reduction, perfuming with the sprig of rosemary and the bay leaf.
3. Skim, if necessary, and finally filter with a Chinese strainer. For the tomato water Blend the tomatoes for a long time and then filter the water obtained through a linen cloth.
4. In a saucepan, pour two liters of tomato water, salt and bring to the boil: throw the spaghetti and bring them to 2/3 of their ideal cooking.
5. Drain them, pass them in an aluminum pan and finish cooking by sprinkling them with the cod milk.
6. Stir the spaghettoni in a pan, with the heat off, with extra virgin olive oil, a pinch of thyme and pepper, and complete with the diced raw cod.
7. Serve immediately.