Deep-fried tortelli filled with baccalà mantecato

Method

• 1

  Mix the three flours with two tablespoons of extra virgin olive oil and the salt.

• 2

  Pour in the water and knead well until the dough is smooth and elastic.

• 3

  Wrap the dough in cling film and leave to rest in the fridge for 2 hours.

• 4

  Soak the cod fillet in a casserole with cold water.

• 5

  Bring to the boil, then turn off the flame immediately.

• 6

  Drain the codfish from the cooking water, then put the fillet in a small stand mixer with a flat beater on.

• 7

  First, start the mixer at low speed, then medium and finally high, until the codfish starts to melt a little.

• 8

  Add the extra virgin olive oil slowly, in a mayonnaise-like pattern, and alternate with hot milk until.

• 9

  Pour oil and milk in until you get a smooth, whipped cream.

• 10

  Season with salt and pepper.

• 11

  Put the mixture into a pastry bag and refrigerate for about 3 hours.

• 12

  Roll out the dough with a rolling pin to a thickness of approximately 3 mm.

• 13

  Fill the tortelli with the codfish and close them.

• 14

  Bring FRIENN deep-frying oil to a temperature of 175° C and fry the tortelli until golden brown and crispy.

• 15

  Drain and allow them to dry on paper towels.

Food plating and garnishing 

Serve the tortelli with a turmeric mayonnaise or in a typical street-food style paper wrap.