Italian Food and Flavours

Salt cod: Baccalà

Salt cod: Baccalà

Dried salt cod with raisins in chickpea: Baccalà con uvetta sultanina in crema di ceci

Baccalà is a very special Italian favourite which is a little odd since the fish itself is imported . There are few times when such a popular dish includes, indeed is based around a non native food stuff, off the top of mt head I cant think of another.

The cod is a cod caught in the North Sea and dried salted in Norway and Iceland from where it is imported to Italy and sold all year round but most importantly at Christmas..,In my home town of Cossignano tradition has it that Baccalà is be consumed on Christmas Eve but its delicate flavour is enjoyed at other times of the year. There some restaurants for which Baccalà is the main dish on the menu all year round!
Baccalà is a very special Italian favourite which is a little odd since the fish itself is imported . There are few times when such a popular dish includes, indeed is based around a non native food stuff, off the top of mt head I cant think of another.

The cod is a cod caught in the North Sea and dried salted in Norway and Iceland from where it is imported to Italy and sold all year round but most importantly at Christmas..,In my home town of Cossignano tradition has it that Baccalà is be consumed on Christmas Eve but its delicate flavour is enjoyed at other times of the year. There some restaurants for which Baccalà is the main dish on the menu all year round!

Salt cod: Baccalà

Ingredients:

1 kg salt cod
4 onions finely chopped
1 potato peeled cut into thick pieces
3 stalks of celery cut into chunks
1ltr water
tps olive oil
300g butter
100g chickpea flour
100g rasins

Method:

Take a pound of salted cod and soak in cold water for about two days, changing the water from time to time. Once the cod has become soft and easy to manipulate, cut into slices 2 – 3 cm,
Finely chop 4 medium onions and fry them with butter and oil a large heavy bottomed pan.
meanwhile boil a litre of water, add three potato wedges and three stalks of celery cut into pieces, boil uncovered for 30 minutes. When the onion is well browned, add the slices of cod to the onion alow to cook without touching the fish, instead shake the pan to ensure the fish does not stick. Pour the water with potatoes and celery into the pot with the cod and cook for an hour, use the pan lid to adjust the liquid, it should still be “soupy” at the end of the cooking time. Five minutes before the end of cooking sprinkle over 100 g of chickpea flour, or enough to thicken the sauce and 100 g raisins or currants.

Facebooktwittergoogle_pluspinterest