Salt Cod - Potentina style
calories: low
category: second
cost: low
difficulty: easy
preparation time: 120
Ingredients
Salt Cod 800 gr.
Milk as required
Raisins 50 gr.
Black olives 100 gr.
Onions 1
Extra-virgin olive oil ½
Tomato puree 1 spoonful
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Milk as required
Raisins 50 gr.
Black olives 100 gr.
Onions 1
Extra-virgin olive oil ½
Tomato puree 1 spoonful
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Steep the cod in the milk for a few hours to remove as much salt as possible and to soften it further. Then drain it and remove the skin and the bones and cut it into pieces. Soak the raisins in warm water for 20 minutes and stone the olives. Peel the onion, slice it finely and let it sauté at a low heat in a casserole with the oil.
Add the cod and let it acquire taste for 10 minutes, turning it over only once. Then add the tomato puree diluted in a ladleful of water. Add a pinch of salt, plenty of pepper and the stoned olives. Cover the dish and let it cook for about an hour. Serve straight away. The Chef's tips Orvieto is a dry white wine to be served at 10°C, recommended for this dish. Curiosity The famous baccala is eaten all over Italy but each region has its own recipe.
Add the cod and let it acquire taste for 10 minutes, turning it over only once. Then add the tomato puree diluted in a ladleful of water. Add a pinch of salt, plenty of pepper and the stoned olives. Cover the dish and let it cook for about an hour. Serve straight away.
