Cod and potatoes tortelli (stuffed pasta parcels)

We continue our “guilty” journey through Magliano’s kitchens by suggesting you a recipe from the “Da Gaetano” restaurant in Pereta: cod and potatoes tortelli with a chickpeas velouté. Ready?

Ingredients for 4 people:

2 potatoes
1 cod piece: roughly 200 g
1 egg yolk
400 g boiled chickpeas
salt, pepper and parsley
200 g flour
2 eggs
Extra virgin olive oil, garlic, sage, rosemary

Let’s get started!

Knead eggs and flour and let it rest
Boil potatoes and peel them.
Cook the cod in a pan with olive oil and a garlic clove
Add the cod to the peeled potatoes
Let them cool down
Add the egg yolk to the potatoes and cod
Mix the dough and add parsley

Let’s prepare the ‘tortelli’:
Roll the dough and cut some squared pieces
Put the filling in the middle and fold them into a triangle

And now the final touch, the chickpea velouté:

Put oil, garlic, rosemary and sage into a saucepan.
Add water to finish cooking the chickpeas on a medium to high heat for 20 minutes
Blend it all in a mixer
Cook the ‘tortelli’

Pour some velouté on a plate then rest some tortelli on top and add a drizzle of olive oil.


Tortelli Baccalà e Patate da Gaetano

Cod and potatoes tortelli