salted cod, 21 oz
milk, 2 cups
shallot, 1
truffles sea, 14 oz
1 lettuce
garlic, 1 clove
1 red pepper
eggs, 3
pastry flour, 2 cups
starch, 3,5 oz
extra virgin olive oil
vegetable oil


Desalinate the salted cod or buy it already desalted and then blanch it in boiling water for 7-8 minutes. Put the chopped shallots in a pan with a little olive oil then pour the salted cod with milk and squeeze it well to restrict it. Pour the mixture into a large bowl and whisk , add sunflower oil until you reach a creamy consistency. Roll out the dough and place on top small balls the mixture of salted cod. Close, making sure to tighten the dough. Open the clams (after having cleaned them for a couple of hours in water and salt, and having brushed well to remove the sand) in a pan with olive oil, garlic, chilli and parsley. Cook the tortelli in boiling salted water for a few minutes and sauté it in a pan with a little olive oil, water, clams and lettuce, cut into julienne strips.

Thanks to: Ristorante La Cantina