1 lb salt cod
1 lb all-purpose unbleached flour + extra for kneading
4 egg yolks
1/2 tsp salt
3 Tbsp chives, finely minced
1 lb russet potatoes (red or white), peeled, diced, boiled, drained
1 whole egg
1 qt heavy cream
1 Tbsp fresh sage, rubbed and torn into small pieces
3/4 cup asiago cheese, grated
1/2 cup marinara sauce
Soak the salt cod in cold water in the refrigerator for 24 hours, changing the water 3 times. Drain well.
To make the pasta: In the work bowl of a food processor fitted with a metal blade, add flour, 1 egg yolk and 1 tsp salt. Process with just enough water to pull the dough together (1 or 2 Tbsp). Add chives, and pulse 3-4 times to incorporate in the dough. Finish the dough on the countertop, kneading in enough flour so the dough doesn’t stick to your hands. Roll through a pasta machine following the instructions that come with your machine, or roll as thin as possible with a rolling pin, into 2 pieces, each 2 feet long. Cut the pasta into 16 pieces, approximately 4 inches square, and set aside to dry while you make the filling.
Preheat oven to 375°F. In a large bowl, mash together the salt cod, potatoes and 1 whole egg. Season with pepper. Place a heaping tablespoon of cod mixture on one end of each piece of pasta, and roll, pinching in the ends as you go, to make the cannelloni. Place cannelloni in a lightly oiled pan, seam side down, and bake 25 minutes.
In the meantime, make the sauce: In a sauce pan whisk together cream and 3 egg yolks. Reduce by one-third over high heat. Add salt and pepper to taste. Stir in sage, and continue cooking until the sauce is reduced by half (should take 10-12 minutes in total). When the cannelloni comes out of the oven, toss asiago cheese and marinara sauce into the cream sauce, and stir to combine. Pour immediately over the cannelloni, and serve hot.