Salt Cod Cappuccina

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
110 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Braising, Browning, In the oven/Baked, Anniversary, Asking for forgiveness, Gift foods, Impress guests, Main course, 90 minutes, 20 minutes, Friuli Venezia Giulia, More than 1 hour, Baccalà (dried salt cod)

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

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Ingredients

Preparation 20 minutes preparation + 90 minutes cooking

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.

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

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.

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.

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.