Stockfish with porcini tagliolini à la crème

100YEARS Ambassador Fish

Luca Montersino

Pastry chef


For 10 servings

Sauce of Bacalao

400 g poached bacalao

5 g garlic

2 g black pepper

100 g extra virgin olive oil

100 g white wine

10 g parsley

400 g porcini mushrooms

400 ml Debic Culinaire Original

80 g Parmigiano Reggiano


100 g rustic bread

5 g garlic

40 g extra virgin olive oil


800 g tagliolini


Sauce of Bacalao

Lightly fry the crushed garlic in the extra virgin olive oil in a pan, then remove the garlic and sauté the sliced porcini mushrooms on a high heat for a few minutes.

Season with salt and pepper, then add the chopped poached stockfish.

Pour over the white wine and allow to evaporate, then add the cooking cream, the parmesan and the chopped parsley.

Turn off the heat and keep warm. Season generously with pepper.


Blend the bread in a processor until it forms breadcrumbs and sauté in a pan with garlic oil until crisp and reserve.


Cook the tagliolini for one minute in salted boiling water, toss with the sauce and serve with the breadcrumbs on top.

Recipe tags 100YEARS Ambassador Fish