Fusilloni cotti in brodo di baccalà - E' sempre Mezzogiorno 02/04/2021

https://www.raiplay.it/programmi/esem... - Ivano Ricchebono's recipe has aromas and flavors that strongly recall the sea. As on all Fridays during Lent, meat is not eaten, especially today, which is Good Friday. In fact, the Ligurian chef prepares cod fusilli. Ingredients: 400g fusilli, 200g desalted cod fillet, 1 onion, 1 carrot, 50g butter, 1 shallot, 1 garlic clove, 50g pitted Taggiasca olives, 50g capers, 100g tomatoes, 20g grated pecorino cheese, 1 lemon, parsley, oil, salt, and pepper.