400g egg pasta (traditional puff pastry)
200g desalted salt cod
2dl of milk
1dl water
Salt, pepper and extra virgin olive oil to taste
Voghiera black garlic cream
5dl of vegetable stock
8 cloves of Nero di Voghiera
For the cream of Voghiera black garlic
6 cloves of Nero di Voghiera garlic
10dl of vegetable stock
Extra virgin olive oil q.b.
Soften the cloves of Nero di Voghiera garlic in the hot vegetable broth for 5-10′ in the glass of an immersion blender, then blend them by adding the extra virgin olive oil until a smooth and homogeneous emulsion is obtained.
For the pasta
Prepare the pastry according to the traditional method.
Start by rolling out the pastry according to the traditional method, let it rest.
Prepare the vegetable broth according to the recipe you prefer (we suggest a clear, delicate broth with carrots, courgettes, leek and celery) and soak the BlackodiVoghiera pasta in the hot broth for 3-5 minutes, depending on its size. When the time has elapsed, remove the cloves, place them in the glass of a blender and blend them by adding the broth until the desired consistency is reached, finally season with a drizzle of oil and set aside. Cook the salt cod for 20 minutes in water and milk, blend it with the immersion blender and add the extra virgin olive oil until a foamy mixture is obtained and leave it to rest. Roll out the pasta sheet into squares for the cappelletti, then fill them with the codfish mixture and close them. Cook the cappelletti in plenty of salted water, drain and garnish with the Nero di Voghiera cream and a sprig of parsley.
