Baked cod with potatoes and tomatoes. It is a recipe that comes from Sicily and Calabria, where the dish is completed with a generous dose of grated pecorino after cooking. Is’ a colorful dish, delicate but flavorful: I suggest you use the cod already soaked, but you can also use the salt leaving him three days in water desalination.
In summer it is required to add to the hearty dish fresh basil. The baked cod is a simple recipe and exquisite and the softness of the potatoes (if you find them choose the potatoes Sila, firm and tasty) It fits perfectly with the consistency of codfish. Served with plenty of homemade bread it can also be regarded as an excellent main dish. If you love the cod, but also stockfish, do not forget to have a look at all my RECIPES WITH COD’ and of course all my SICILIAN RECIPES. Have a good day.
BACCALA 'BAKED WITH POTATOES AND TOMATOES (Sicilian recipe)Print This
- 1 kg of cod already soaked
- 2 large white potatoes
- Golden 1 large onion
- 10 Blueberry pulpy
- A few leaves of Basil
- Salt and pepper
- Half a glass of olive oil
Blanch in boiling unsalted cod for 10 minutes. Drain and allow it to cool, then remove the skin and all plugs, with care. Preheat the oven to 170 degrees static.
Wash, Peel and cut the potatoes into thick slices less than half a centimeter; Peel the tomatoes and remove the seeds and the vegetation water and cut them into small pieces and thinly slice the onion. Grease a baking dish with a little oil and put a layer of potatoes, slightly overlapping the edges and salt, but with caution because the cod often remains very savoury.
Therefore always pay attention to how much salt you add during preparation. Sprinkle with pepper. Arrange potatoes half of cod, baste it with a little oil, Sprinkle over half the onion and half of tomato and some basil leaves. Add salt very little.
Make another layer of potatoes, then cod, a little oil, Onion, tomato and Basil. Drizzle with the remaining oil, pepper and salt very little. Bake for an hour and serve warm, garnished with a few leaves of Basil.
THE PAIRING: our choice falls on a Orvieto classico superiore, the “Louis and Jeanne“, the company Barberani of Orvieto, the Grechetto, Trebbiano, Procanico e Chardonnay its vineyards. Is’ a very pleasant wine, well structured with hints of tropical fruit.