Stuffed Paccheri with Cod on Cheese Fondue

Here’s a recipe for Stuffed Paccheri with Cod on Cheese Fondue, with a slight Italian twist:

Ingredients

• 250 grams of paccheri
• 300 grams of pre-soaked cod
• 1 clove of garlic
• Parsley to taste
• 1 medium potato
• Extra virgin olive oil
• Salt and pepper to taste
• 200 ml of milk
• 150 grams of cheese (such as fontina or another sweet and stringy cheese)
• Nutmeg to taste

Preparation

1. Begin by boiling the potato until tender, then mash it with a potato masher or fork and set aside.
2. Cook the cod in a pan with a drizzle of oil and a clove of garlic. Add chopped parsley, salt and pepper to taste, and cook until the fish is tender and flaky.
3. Mix the cod with the mashed potato until you have a homogeneous mixture.
4. Boil the paccheri in plenty of salted water, following the cooking time indicated on the package, being careful to keep them al dente. Drain them and let cool on a clean cloth.
5. Stuff the paccheri with the cod mixture and arrange them in an oiled baking dish with a drizzle of oil.
6. For the fondue, heat the milk in a saucepan and add the cheese cut into small pieces, stirring until you have a smooth and homogenous cream. Add a grate of nutmeg.
7. Pour the cheese fondue over the stuffed paccheri.
8. Bake at 180 °C (356 °F) for about 15-20 minutes or until the surface becomes slightly golden.

Curiosity

Cheese fondue is a typical preparation of the alpine regions, where cold temperatures led to the need for caloric and substantial dishes. In Italy, it is particularly associated with Valdosta and Piedmont cuisine, which often uses typical local alpine cheeses. The combination with cod, which comes from maritime traditions, creates a pleasing contrast of flavors and cultures.

Enjoy your meal!