Salt cod with olives and capers
Cod is a fish from northern Europe that finds its place in the gastronomic traditions of many - if not all - Italian regions. Today I suggest a method of serving it which is both fast and very tasty. However, don't forget, if you are preparing salt cod, to leave it to soak in cold water for 72 hours beforehand. It doesn't take much more effort, thereafter, to make this recipe: who, after all, doesn't have a few capers and olives in the store cupboard practically all year round?
Ingredients
Baccala and Puglian Flavors in Harmony
This dish of baccala, enhanced by anchovies and enriched with capers and black olives, offers an authentic taste of Puglia. The olives, with their bold character, and the capers, with their brininess, accompany the baccala in a pairing that encapsulates the simplicity and richness of Puglia's culinary tradition.
* approximate values per serving
Preparation
Heat the anchovies and thinly sliced onion in a frying pan with a tablespoon of extra virgin olive oil. When the onion is completely softened and the anchovies are dissolved, stir well with a wooden spoon and add the pieces of salt cod. Let it absorb the flavours for 5 minutes per side. Pour a large glass of dry white wine into the pan, let it bubble away briefly, then remove the cod and set aside in a warm place. Add the capers, black olives and parsley to the frying pan. Let the sauce reduce and develop its flavours, season, then serve the salt cod with plenty of the sauce.
Step by step
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Gently fry the onion and anchovy in a little extra virgin olive oil
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The base for the sauce is ready when the anchovy has dissolved and the onion is translucent
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Add the salt cod and fry for 5 minutes on each side
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Add half a glass of white wine and continue with the cooking
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Add the olives, capers and parsley and finish cooking the sauce through
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Serve the salt cod hot, and with plenty of the olive, caper and parsley sauce
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Additional information
Baccala with olives, capers, and potatoes
Baccala is a highly appreciated dish throughout Italy from north to south. The secret to achieving a good final product is to respect the soaking times. Cooking the baccala too early means risking a product that is very salty, bordering on inedible. Therefore, salted baccala is the ideal product to create the fish main courses illustrated on these pages, but only after soaking. Buy salted baccala and not stockfish and then proceed with your recipe.
Moreover, baccala is an excellent food to bring to the table on a daily basis or even on festive occasions. It is a great dish for vigils. In Puglia, baccala is served for the Immaculate Conception, for example . In the rest of Italy, baccala with potatoes or baccala stew or even baccala with olives, capers, and potatoes is a classic for Christmas Eve. Thus, the recipe for baccala with olives, capers, and potatoes is very similar to the one illustrated above on this page, with the difference that it includes olives. The olives make it a delightful dish, while the potatoes make it almost a complete meal.
The procedure does not change much compared to the recipe for baccala with olives and capers, but if you add the potatoes, cut them thin enough so as not to excessively prolong the cooking times and to ensure all the ingredients are cooked at the same time.
Baccala with olives and capers Bimby
If you own the famous Bimby kitchen robot, preparing baccala with olives and capers Bimby will be very easy. There are countless Bimby recipes with baccala, such as the famous Christmas Eve dish or baccala alla Veracruz. Baccala with olives and capers Bimby is also excellent. In this case, after the usual soaking, you will need to place the baccala in the Varoma, while in the bowl you will prepare an irresistible sauce made with olives and capers. With the Bimby, you can prepare a baccala in bianco with olives and capers, or, if you like to add a red note to your dish, also a baccala in sauce with olives and capers. Even if you do not have the Bimby, and referring to the recipe above on this page, you can transform the recipe into a "red" recipe by adding a bit of tomato puree, preferably artisanal.
Baked baccala with olives and capers
Finally, we cannot fail to mention the recipe for baked baccala with olives and capers. Baking always gives an extra touch to any dish. It's a bit like frying! In short, to prepare baked baccala with olives and capers, get a baking dish, place the floured pieces of baccala, olives, capers, and chopped parsley. Alternate with thinly sliced potatoes and, if you like, with some cherry tomatoes. Add half a glass of white wine and bake covered with aluminum foil. After half an hour, add a topping of breadcrumbs and chopped parsley and place under the grill.