Ingredients
- 600 g Softened and desalted cod
- 400 g Wholemeal soft wheat flour
- 300 g Milk
- 250 g Onion
- 120 g Leek
- 80 g Carrot
- 60 g Celery
- 20 g Parsley
- Garlic
- Laurel
- Grated Parmesan
- Butter
- Extra virgin olive oil
- salt
- pepper
For the recipe of Testaroli sautéed in cod stew, mix the flour and 700 g of hot water with 2 pinches of salt with a whisk, obtaining a batter that must rest for 1 hour.
Meanwhile, peel carrot, celery, onion and leek and chop coarsely. Mix half the onion with the leek, carrot and celery. Chop a clove of garlic with the parsley and set aside.
Put the remaining onion, a clove of garlic, a bay leaf and 70 g of oil in a pan. Add the cod, placing it on the side of the skin, and bring to the fire. When it starts to brown, cover and stew for 18-20 '.
Then peel and flake the cod and put it back in the pan with its cooking juices.
Brown the chopped vegetables in a saucepan with a knob of butter and 2 tablespoons of oil. Cook so that the vegetables lose their water; when the liquid has dried, leaving only the fat, and the vegetables begin to sizzle, let them brown for 2 'and then add the cod with all its stock; pour the milk and 150 g of water and bring to a boil. Cover and cook for 15-20 '. Adjust at the end of salt and pepper (moist cod).
Pour 3 ladles of batter into a non-stick pan of 23 cm in diameter (usually using the testo, terracotta or cast iron disc) and cook them for 6 'with the lid, then turn and cook for another 4' uncovered . Repeat the operation 2 more times: you will get 3 discs of dough, 3-5 mm thick. Let them cool.
Pour 3 ladles of batter into a non-stick pan of 23 cm in diameter (usually using the testo, terracotta or cast iron disc) and cook them for 6 'with the lid, then turn and cook for another 4' uncovered . Repeat the operation 2 more times: you will get 3 discs of dough, 3-5 mm thick. Let them cool.
Cut them into rhombuses, obtaining the testaroli.
Fry the minced garlic with parsley in 40 g of oil and a knob of butter. Dip the testaroli in boiling water, but turned off, leave them for 2 ', drain and sauté them, completing with grated parmesan. Serve them with the moist cod.
