Ingredients with Measurements:
- 1 lb dried salt cod (baccalà)
- 2 cups white wine
- 1 cup water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the baccalà under cold running water for at least 24 hours, changing the water every 6-8 hours.
2. In a large pot, bring the white wine and water to a boil. Add the baccalà and simmer for 10-15 minutes until tender. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the artichoke hearts and sauté for 5 minutes.
5. Add the baccalà to the skillet and cook for 5 minutes, stirring occasionally.
6. Add the parsley and season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 24 hours soaking time
Cooking time: 30 minutes
Temperature:
Simmering temperature: 212°F (100°C)
Cooking temperature: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- White wine can be substituted with chicken or vegetable broth.
- Artichoke hearts can be substituted with frozen or canned artichokes.
Variations:
- Add diced tomatoes for a more colorful and flavorful dish.
- Substitute parsley with basil or oregano for a different taste.
Tips and tricks:
- Soak the baccalà for at least 24 hours to remove the excess salt.
- Use fresh parsley for a more vibrant taste.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a large platter with a sprinkle of fresh parsley.
Garnishes:
Garnish with lemon wedges or olives.
Pairings:
Pair with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Serve with roasted potatoes or a green salad.
Troubleshooting advice:
If the baccalà is still too salty after soaking, change the water more frequently or soak for a longer period of time.
Food safety advice:
Make sure the baccalà is fully cooked before serving.
Food history:
Baccalà alla Lucana is a traditional dish from the Basilicata region of Italy, where baccalà is a popular ingredient due to its long shelf life.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve as a main course for a hearty Italian dinner.
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Region: Italian