Laganelle homemade fresh pasta with cod and breadcrumbs

Laganelle con baccalà e mollica di pane croccante

Laganelle fresh pasta with  cod and breadcrumbs

Calabrians  make this dish on Christmas Eve or in cold months. You can use the cod as a main course or you can eat with the pasta. You can make the pasta with warm water instead eggs.

My homemade lagane fresh pasta

Serves 4 to 5

For Homemade fresh pasta:

500 g  wheat flour;

50 ml extra virgin olive oil;

5 eggs

For Cod  sauce:

300 g Cod ( Skinless and boneless);

40 ml extra virgin olive oil;

A Half small onion;

1,2 l of canned peeled tomatoes;

10 g of basil leaves

Cod is cooking

For toasted breadcrumbs:

60 ml of extra virgin olive oil;

100 g  homemade fresh breadcrumbs;

 5 g Red hot chili pepper

Cod sauce

1.     Heat the saucepan with olive oil and add the  chopped onion until golden.

2.     Add the canned tomatoes, salt  and the loaves of basil cut on half.

3.     Let it cook for about 20 mins and stir accasionally.

4.     Add the cod (into a square pieces of 4 cm for each side) and keep the sauce warm over low heat.

Fresh pasta

1.     Place the flour on a wood chopping board and make a well in the Centre.

2.     Put the eggs and the olive oil in the well. Mix with your hand until you have a shaggy dough.

3.     Continue mixing until the dough incorporates all the flour. Turn the dough out onto a work surface and knead with hands until the dough is firm and not sticky.

4.     Now shape the dough into a ball and cover it with a moist wrap. Let it rest for about  1 hour.

5.     Now you can roll the dough by hand or by a pasta maker machine and you can cut the noodles with tagliatelle cutter. For a traditional taste  I suggest you to use the first method.

6.     If you use the first method cut a piece of pasta and  make a circle. Roll the piece of pasta into a circle approximately 5 millimeters thick.  You have to roll from the center of the circle outward, giving the dough a quarter-turn after each roll to maintain the circle.

7.     Now you have to dust the surface of the  circle with flour and roll it until the circle is about 35 centimeters in diameter  and about 2 millimeters thick. Dust again the surface with flour.

8.     Cut the circle in half and keep a half apart. Fold  the dough until you have a long flat roll about 3 centimeters wide.

9.     With a sharp knife cut the pasta into a 8 millimeters ribbons.  Cover the pasta with a towel.

Breadcrumbs

Golden breadcrumps

1.     Cut the bread into small cubes and process them in a blender.

2.     Warm the olive oil in a frying pan and add red hot calabrese chili pepper in powder.

3.     Add the breadcrumbs and stir to coat with oil. Cook, stirring constantly, until the breadcrumbs are evenly golden brown and crunchy.

4.     Let it cool.

Dish Ready to eat

Some pieces of cod

Boil in a casserole, 5 litres of water and add the salt. Add the pasta and cook for few minutes (and stir it) until al dente. Take it off and put into a large saucepan  a with cod sauce ( Put the pieces of cods into a bowl and cover it with plate) and jump pasta and sauce  until become homogeneous. Put the pasta into 5  round plates and fill with breadcrumbs.