Emprimir
Correo Electrónico
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
Baccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes are at their best. And who does tomatoes better than the people of Campania, home to Italy's best tomatoes?
Baccala alla napoletana, Naples-style codfish, is a simple dish of bold flavors reminiscent of pasta alla puttanesca.
Ingredientes
- Saltcod (about 1/2 lb. per person)
- Garlic
- Parsley
- Olive oil
- Tomatoes (about half as much as the fish by weight)
- Gaeta or Nicoise olives
- Capers
- Salt
- Pepper
Direcciones
- You begin, as usual, by soaking the salt cod for up to 24 hours in several changes of water. Drain the cod, pat it dry, and cut it into serving pieces.
- Now make your sauce, in a skillet or flame-proof baking pan, by very lightly sautéing a soffritto of chopped garlic and parsley in olive oil until it just begins to give off it fragrance. Immediately add roughly chopped very ripe tomatoes and simmer gently. When the tomatoes start to melt into a sauce, toss in a handful each of capersâpreferably the salt-packed kind, rinsed and driedâand olivesâpreferably the small black Gaeta or Niçoise variety.
- While the sauce is simmering, lightly flour and fry your baccalà pieces in olive oil until they are lightly browned. As they brown, transfer them to the pan or skillet with the sauce.
- When all the baccalà has been added to the sauce, take a spoon and nap a bit of the simmering sauce over the fish pieces. Now you have a choice: you can continue simmering the dish over the stove, or you can place the dish in a hot oven (200°C, 400°F) for 10-15 minutes, until the sauce has reduced to a nice consistency. I like the oven method, as serving the baccalà direct from its baking dish makes for an attractive presentation at table.
- Remove the dish from the oven, sprinkle with a bit more chopped parsley for color, and serve with some nice, crusty bread.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 138g | |
| Calories 28 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 335mg | 10% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.58g | 2% |
| Protein 1.38g | 2% |
Evaluaciones
11 de Agosto de 2010
Fabulous, very traditional dish. You can also do this with fresh cod, but the texture is different.Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
15 de Agosto de 2010Good morning Frank.
this is a plea for help...I had a favourite recipe on how to make ice cream and I cannot find the book it was in. I was wondering if you can help - the ingridents were you soak some fruits in brandy, melt marshmallow angela and I think whip cream, coffe. this is the best i can remember if you can help I would be eternally greatful- 13 de Agosto de 2010Baccalà alla napoletana Recipe - when I was a child in the West Indies my grand mother used to cook the above. The only difference is some of the ingridents used. We used coconut oil, there were no olives, parsley or capers. This was eaten with bammy which is made from cassava. The bammies were thinly baked and we used to wrap the fish and tomatoes...I'm now 62 years. Codfish and green tomatoes is also quite nice. However, I will give your receipe a try as I love olives and capers.1 reply
11 de Agosto de 2010Frank: I just printed this out....will try with fresh cod. Sounds great. Thanks. N
cucinananette.blogspot.com
