Le Ricette

Salt Cod Cappuccina

di Academia Barilla

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Le ricette
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PREPARATION TIME
110 min
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DIFFICULTY
Easy
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TYPE
Main course


Ingredients for 4 people


2 pounds salt cod soaked
1/2 cup extra virgin olive oil
1 white onion
1 3/4 ounces pine nuts
1 3/4 ounces raisins
3 salt-packed sardines
1 bay leaf
Peel of 1 lemon
1 teaspoon sugar
1 pinch cinnamon
1/2 candied citron thinly sliced
1 teaspoon dark chocolate grated
Pepper to taste
4 cups vegetable broth
1 cup white wine hot
Breadcrumbs as needed
Salt to taste
1/2 cup flour


Ingredients


baccalà (dried salt cod)

Preparation 20 minutes preparation + 90 minutes cooking

1
Soak salt cod and remove skin and bones. Cut into big pieces, dredge in flour and sauté in a pan with half the oil, arranging the pieces close with no space between them.

2
In a separate pan, sauté finely chopped onion with a small amount of oil. Rinse sardines to remove salt, bone and chop them.

3
Add to the onion together with bay leaf, pine nuts, raisins, diced candied citron peel, whole piece of lemon peel, grated dark chocolate, a pinch of salt and pepper.

4
Cover with hot broth and cook over low heat for about one hour. Do not stir, just shake the pan to prevent the cod from sticking. Add broth if necessary.

5
Once the broth has been absorbed, pour in a glass of hot wine. Sprinkle with breadcrumbs and put in a preheated 350°F oven to brown. Serve hot with soft yellow polenta.


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