Baccalá alla Napoletana – Neopolitan Salted Cod
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Baccalá, or salted cod is normally associated with the Venetian province, where it became particularly popular thanks to the growth in trade during the middle ages (Salted cod, by its very nature, is an import – coming from the Atlantic). As an import, though, it can be found in the cooking tradition of various regions, including that of Campania.
First things first – there is sometimes a confusion over the translation of Baccalá, with many presuming it to be the english stockfish – but stockfish is just dried cod, without the addition of any salt. The Italian Baccala is dried and salted.
Ingredients
For four people
800grms Baccal´ – this will need to be soaked overnight (or longer) to draw out the salt. Ask your fishmonger for advice, or better still get a pre-prepared portion.
1/2 kilo of mature tomatoes
150 grms of black olives (for example, Sicilian Gaeta olives)
50 grms of sultanas
50 grms pine kernels
a spoonful of capers
white flour
two cloves of garlic
olive oil
salt and pepper
How to do it
The sauce:
In a frying pan cook lightly the two cloves of garlic, then add the chopped tomatoes, the olives (without stones), capers, pine kernels, and sultanas (which should be soaked first, to soften), along with a little water and pepper. Cover and let cook gently for about twenty minutes.
The Baccalá
If it hasn’t been prepared by your fishmonger, make sure that the baccala has been soaked overnight – then take off the skin, and carefully remove the bones. Cut into medium size chunks, and (when dry) cover in flour, then fry in hot oil, until both sides are well coloured.
Then, in a deep baking dish, add the baccal´ and cover with your sauce. Place in a preheated oven (170°) for about 30 minutes.
Serving suggestions
Add some fresh oregano and parsley when serving. It’s best served on its own, accompanied by a crusty bread.
To drink:
How about a Solopaca Falanghina DOC from Solopaca, near Benevento in Campania. It’s a pale dry white wine
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Tags: baccala, benevento, capers, fish stews, napoli, olives, solopaca falanghina, sultanas, tomatoes
