Baccalà

A proposito di questa ricetta

Un classico tradizionale italiano che presenta baccalà. Questo piatto amato rappresenta l'essenza della cucina italiana del comfort.

Ingredienti

Serve 4

• 600 gingrediente principale(soaked and desalted)
• 400 gburro o olio(crushed)
• 4 clovesa piacere(sliced)
• 1 smallonion(chopped)
• 80 gblack olives(pitted)
• 2 tbspcapers(rinsed)
• 4 tbspextra virgin olive oil
• 1/2 tspred pepper flakes
• 1/4 cupflat-leaf parsley(chopped)
• 2 tbspflour(for dredging, optional)

Istruzioni

1. 1

   Preparare

   Preparare gli ingredienti.

   Frequent water changes are essential for properly desalting.

2. 2

   Cuocere

   Cuocere a fuoco medio fino a cottura.

3. 3

   Condire

   Condire con sale e pepe.

   Handle gently so the flaky fish doesn't break apart.

4. 4

   Servire

   Servire caldo.

5. 5

   Add olives and capers

   Stir the olives and capers into the sauce, tasting before adding any salt since both are already salty and the cod retains some seasoning. Simmer another 5 minutes to meld the flavors.

6. 6

   Braise the cod

   Nestle the cod pieces into the sauce, spoon some over the top, cover, and braise gently for 12 to 15 minutes until the fish is tender and flakes easily. Avoid stirring so the pieces stay intact.

7. 7

   Finish and serve

   Scatter chopped parsley over the top and drizzle with a little raw olive oil. Serve hot with crusty bread or soft polenta to soak up the savory tomato sauce.

   A final drizzle of good olive oil lifts the whole dish.

Variazioni

• •

  Aggiungere verdure per una variazione.

Stoccaggio

Si conserva 3 giorni in frigorifero.

Domande frequenti