Affettare il baccalà. Frullare e unire le patate con la verza. Soffriggere il baccalà. Cuocere e scolare la pasta al dente (tempo di cottura 10-12 min). Saltare il tutto in padella.
Versare un cucchiaio di purea sul fondo del piatto e sistemare la pasta. Aggiungere il pepe rosa in grani e spolverare con sale rosso. Guarnire il piatto con crock baccalà.
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