INGREDIENTS (for 5 people):


  • 500 g fresh "Spaghetti alla Chitarra" pasta
  • 600 g desalted Codfish
  • 50 g Almonds
  • 2 slices of stale Bread
  • Garlic
  • Rosemary
  • Salt, Pepper and EVO Oil


  1. Put the codfish on a oven tray, season with EVO oil, garlic and rosemary. Bake at 170 ° for 20 minutes, remove the skin and break the codfish up irregularly.
  1. Finely chop the almonds and the stale bread
  1. In a pan, season the oil with garlic and rosemary. Remove them and toast the bread, almonds and a little bit of black pepper for a few minutes.
  1. In a pan, brown two cloves of garlic and two sprigs of rosemary with oil. Remove them and flavor in it the previously coarsely chopped codfish.
  1. Cook the Spaghetti alla Chitarra in plenty of salted water.
  1. Scolare gli spaghetti direttamente nella padella con il baccalà. Mantecare il tutto, impiattare e ultimare con le briciole di pane e mandorle tostate.

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