Mario Batali's Black and White Strichetti with Baccala and Marjoram | La Cucina Grandinetti
Rehydrate baccala, blend it with red sauce and white wine for a rich ragu, then top with vibrant black and white bow-tie pasta for a stunning seafood dish.
Ingredients
- 1 pound of baccala (dried salt cod)
- 4 tablespoons fresh marjoram leaves
- 2 cups simple red sauce
- 1 cup white wine
- kosher salt and freshly ground black pepper to taste
- 1/2 recipe for basic pasta dough
- 1/2 recipe for black pasta dough
- 2 scallions, sliced on bias
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