Angela Hartnett salt cod fritters with roasted peppers and rigatoni pasta recipe on Saturday Kitchen

Angela Hartnett served up tasty salt cod fritters with roasted peppers and rigatoni
pasta on Saturday Kitchen.

The ingredients for the rigatoni are: 400g rigatoni, 2–3 Italian pork sausages, 1 white onion, smashed, 1 garlic clove, chopped, pinch fennel seeds, crushed, 1–2 black truffles, 200ml fresh cream, ½ glass white wine, 50g pecorino cheese, grated and 3–4 tbsp, extra virgin olive oil.

For the roasted peppers: 5 Italian long peppers, mixture of red and yellow, 100ml olive oil, 50ml sherry vinegar, 50ml balsamic vinegar, 2 garlic cloves, crushed, 2 rosemary sprigs and rock salt.

For the fritters: 400g cod fillet, 500ml milk, 150ml water, 55g butter, 60g plain flour, 2 free-range eggs, gently beaten, 1 tbsp chopped fresh flatleaf parsley, 2 lemons, zest only, vegetable oil, for deep-frying, rock salt and 75g parmesan cheese.

To serve: 4 brown anchovies, 100g Mozzarella, torn, 1 tbsp fresh basil leaves and focaccia bread.

See recipe by Angela in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.