A refined and elegant dish, perfectly balanced in flavor. The airy smoothness of the baccalà mantecato filling blends beautifully with the sweetness of leeks and the delicate aroma of thyme and lemon.

Ingredients

🟨 For the filling (baccalà mantecato)

• 300 g soaked and desalted stockfish (baccalà)

• 1 garlic clove

• 1 bay leaf

• About 250 ml extra virgin olive oil (light, fruity)

• Poaching liquid (as needed)

• A few drops of lemon juice (optional)

• White pepper and salt to taste

🟨 For the fresh egg pasta

• 200 g all-purpose flour (00 flour)

• 2 medium eggs

• 1 pinch of salt

🟨 For the leek and thyme cream

• 2 leeks (white and light green parts only)

• 2 sprigs fresh thyme

• 20 ml extra virgin olive oil

• 1 small knob of butter (optional)

• 100 ml light vegetable broth (or hot water)

• Zest of ½ untreated lemon

• Salt to taste

• Pepper (optional)

Directions

1. Prepare the baccalà mantecato filling
   Boil the stockfish in a mix of water and a splash of milk, with garlic and bay leaf, for about 20–25 minutes.
   Drain (reserving the cooking water), remove skin and bones, and flake the fish.
   Transfer to a stand mixer and beat gently for 10 minutes, slowly adding olive oil and a few spoonfuls of cooking water until you obtain a light, whipped, glossy cream.
   Season with pepper and, if desired, a few drops of lemon juice.
   Let cool completely before using as a filling.
2. Make the pasta dough
   Knead the flour with the eggs and a pinch of salt until smooth and elastic.
   Wrap in plastic wrap and let rest for 30 minutes.
   Roll out into thin sheets (about 2 mm thick) with a rolling pin or pasta machine.
3. Shape the cappelletti
   Cut the pasta into 4–5 cm squares.
   Pipe a small dollop of the baccalà mantecato filling in the center using a piping bag.
   Fold each square into a triangle, seal the edges well, then bring the two lower corners together to form the classic cappelletto shape.
   Place on a floured tray until ready to cook.
4. Make the leek and thyme cream
   Slice the leeks into thin rounds.
   In a pan, gently sauté them with oil (and butter, if using) over low heat for 10–12 minutes, without browning. Add a pinch of salt.
   Add the thyme leaves and cook 2 more minutes.
   Blend everything with hot broth or water until smooth and creamy.
   Adjust seasoning and stir in lemon zest at the very end, off heat.
5. Cook and plate
   Cook the cappelletti in salted boiling water for about 5 minutes.
   Warm up the leek cream and spoon 2 tablespoons onto each plate.
   Arrange 4–5 cappelletti on top.
   Finish with a drizzle of extra virgin olive oil and a few thyme leaves.