- Breakfast, Brunch, and Eggs
- Fish and Shellfish
- Meats and Poultry
- Pasta and Rice
- Basic Pasta Dough
- Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce
- Bucatini all' Amatriciana
- Cannelloni al Forno
- Fettuccine al Limone
- Gnocchi con Ricotta
- John Besh's Crawfish Agnolotti with Morels
- Lasagna Bolognese
- Linguine Mendiant (Beggar's Linguine)
- Linguine con le Vongole
- Lobster Fra Diavolo
- Maccheroni alla Chitarra and Bottarga
- Mario Batali's Black and White Strichetti with Baccala and Marjoram
- Pansotti Con Salsa di Noci (Pansotti with Walnut Sauce)
- Pasta alla Carbonara
- Pasta alla Norma
- Pasta with Eggplant Pesto
- Pork and Crab Soup Dumplings
- Risotto aux Girolles
- Saffron Rice with Chorizo and Shrimp (Arroz con Chorizo y Camarones)
- Saffron Risotto with Asparagus
- Sicilian Ricotta Ravioli
- Sicilian-Style Spaghetti
- Spaghetti al Pesto Trapanese (Spaghetti with Tomato Almond Pesto)
- Spaghetti con le Cozze
- Spaghetti with Caramelized Onions, Anchovies, and Toasted Bread Crumbs
- Spinach and Ricotta Ravioli
- Spring Vegetable Risotto
- Squid Ink (Black) Pasta Dough
- Summer Tomato Risotto
- Sun-Dried Tomato Fettuccine
- Sweet Potato Gnocchi with Pancetta, Chanterelles, Walnuts, and Sage
- The Yao Family's Chinese Pork and Vegetarian Dumplings
- Trenette con Pesto alla Genovese
- Veal Agnolotti
- Wild Mushroom Risotto
- Ziti with Tuscan-Style Cauliflower
- Pizza, Flatbreads, and Savory Tarts
- Sides and Vegetables
- Soup, Salads, and Stews
Mario Batali's Black and White Strichetti with Baccala and Marjoram
Submitted by administrator on Fri, 08/19/2011 - 17:33
Adapted from Mario Batali, The Babbo Cookbook
- 1 pound of baccala (dried salt cod)
- 4 tablespoons fresh marjoram leaves
- 2 cups simple red sauce
- 1 cup white wine
- kosher salt and freshly ground black pepper to taste
- 1/2 recipe for basic pasta dough
- 1/2 recipe for black pasta dough
- 2 scallions, sliced on bias
Step 1: Place the baccala in a bowl and add water to cover. Cover and refrigerate for 48 hours, changing the water at least once daily. This is necessary to rehydrate the fish and remove the saltiness.
Step 2: Drain the cod and pat it dry with paper towels. Break the flesh into small chunks.
Step 3: In a heavy bottom saucepan, combine the cod, 2 tablespoons marjoram leaves, simple red sauce (I added 1/2 chopped carrot to the onions and garlic in my simple red sauce to give it a slightly sweet taste), and white wine and mix well with a wooden spoon.
Step 4: Cook over medium-low heat until it has reduced to a thick ragu, about 30 minutes. Season with salt and pepper and set aside. You can make this up to 2 days in advance. Keep refrigerated.
Step 5: Divide the white and black pasta dough into 2 equal portions each and roll out each portion in a pasta machine on the thinnest setting. Cut the sheets into 3-inch by 2-inch rectangles, pinching the centers of the rectangles to form bow-tie shapes as you cut. Place the bow ties on a baking sheet and cover with a damp towel until ready to cook.
Step 6: In a 12- to 14-inch saute pan, reheat the cod ragu almost to a boil.
Step 7: Bring about 6 quarts of water to boil and add 2 tablespoons of salt. Drop the strichetti into the boiling water and cook for 1 minute. Drain and add to the ragu.
Step 8: Add the scallions and remaining 2 tablespoons of marjoram and toss over high heat for 1 minute. Divide among warm pasta bowls and serve immediately.