Boil the milk and cook the cod for about ten minutes. Allow to cool and clean the skin and thorns. Cut it into chunks and reduce it in cream with the minipimer together with the mozzarella. Then start adding oil, continuing to work for a few more minutes to incorporate air. Then cool well, put in a pastry pocket with a smooth nozzle and store in the fridge. Cook the paccheri, in plenty of salted water and over low heat (so as not to risk breaking them). Once al dente, drain and brush them with the cooking oil of the confit tomatoes. Then put them on a plate (six per dish) and fill them with brandies, completing the dish with a sprinkling of pistachio in grains, cherry tomatoes and a drizzle of raw oil.
a cura di Scatti Golosi
