Bufala Panciotti with Cod on a Rapini cream

Product combined with the recipe

Panciotto Confezione 500gr

Ingredients for 4 people

  • 600gr Leonessa Panciotti
  • 800gr Desalted cod
  • 4 clean Rapini bunches
  • 1 Potato
  • Garlic
  • Oil
  • Salt
  • Chilli pepper
  • Sliced stale bread
  • Oregano
  • Basil
  • 4 Cherry tomatoes
  • Grated Parmesan cheese
  • breadcrumbs.


Let the garlic turn golden in a pan with 2 tablespoons of extra virgin olive oil. Add the breadcrumbs, a pinch of salt and oregano and let everything toast; make sure the breadcrumbs do not burn in the process. Set aside.

Bring a large pan to heat and pour 4 tablespoons of oil. Add half a garlic clove (sliced beforehand), potato cubes, a sprinkle of chilli and then add the Rapini. Cover with a lid and let cook for about 20 minutes. Season with salt and blend the mixture with the help of a mixer.

Allow the water to boil in a large pan and add a pinch of salt. Take a half of the cod and cut into 8 pieces. Let them stir in a non-stick pan with 5 tablespoons of olive oil; once the pieces become golden, set aside. In the same oil, add half a garlic clove which should be finely chopped. Cut what is left of the cod into small pieces and pour it in the pan. Let cook at high heat for 3 minutes.

Add a ladle of cooking water and allow the cod to cook for an additional 2 minutes.

Cook the Panciotti and add them to the pan containing the cod. Stir with Parmesan. The Panciotti will be served on a bed of Rapini cream. Garnish with the cod pieces and seasoned breadcrumbs. 

Other recipes

Other products