Nelo-style Codfish with Gruyère and Penne
How about trying an innovative and very tasty recipe? Nelo-style Codfish with Gruyère and Penne? Check out the full recipe here.
Ingredients
12 slices of «gruyere» cheese
400 g of penne pasta
400 g cherry tomatoes
1 can of pitted black olives
10 cl of «crème fraîche» or cream
5 cloves of garlic
1 coffee cup of olive oil
Nutmeg
Salt and pepper
chopped chives
Preparation
How about trying an innovative and very tasty recipe? Nelo-style Codfish with Gruyère and Penne? Check out the full recipe here.
Boil the codfish loins, drain them and leave them to cool. Separate them into small loins without skin or bones. Wrap each piece in one (or more) sheets of gruyère cheese and place in the oven to brown.
Cook 400g of penne pasta, rinse in cold water and drain. In a frying pan, sauté the olive oil and finely chopped garlic cloves. As soon as they start to brown, add the pasta, which is mixed with the olive oil and garlic.
Add the cream or crème fraîche and nutmeg. Before serving, add the cherry tomatoes cut in half (without allowing them to cook), plus the olives cut into slices. Adjust the seasoning.
On each plate, two or three codfish loins are served wrapped in the cheese au gratin, surrounded by the pasta. Serve the Nelo-style Codfish with Gruyère and Penne hot. Garnish with chopped chives.