Ingredients with Measurements:
- 1 pound of dried salt cod (baccalà)
- 2 pounds of potatoes, peeled and sliced
- 1/2 cup of pitted black olives, chopped
- 1/4 cup of capers, rinsed and drained
- 1/4 cup of extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of dry white wine
- 1/2 cup of water
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large bowl
- Large pot
- Skillet
- Baking dish
Step-by-step instructions:
1. Soak the baccalà in cold water for 24-48 hours, changing the water every 8 hours to remove the salt.
2. Preheat the oven to 375°F.
3. In a large pot, bring salted water to a boil and add the sliced potatoes. Cook for 10 minutes or until tender. Drain and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and red pepper flakes. Cook until the onion is translucent.
5. Add the chopped olives and capers to the skillet and cook for 2-3 minutes.
6. Add the baccalà to the skillet and cook for 5 minutes, stirring occasionally.
7. Pour the white wine and water into the skillet and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
8. In a baking dish, arrange a layer of potatoes on the bottom. Pour the baccalà mixture over the potatoes.
9. Bake in the preheated oven for 20-25 minutes or until the top is golden brown.
10. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 24-48 hours (for soaking the baccalà)
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 390
- Fat: 14g
- Carbohydrates: 36g
- Protein: 28g
- Sodium: 1300mg
Substitutions for ingredients:
- Instead of baccalà, you can use fresh cod or any other white fish.
- You can substitute black olives with green olives or Kalamata olives.
- If you don't have capers, you can use chopped pickles.
Variations:
- Add sliced tomatoes to the baking dish before baking.
- Top with grated Parmesan cheese before baking.
- Add sliced bell peppers to the skillet with the onion and garlic.
Tips and tricks:
- Soak the baccalà for at least 24 hours to remove the salt.
- Use a large pot to boil the potatoes to prevent them from sticking together.
- Make sure to rinse and drain the capers before using them.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a large platter with fresh parsley and lemon wedges.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Crusty bread
- Green salad
Troubleshooting advice:
- If the baccalà is too salty, soak it for longer or change the water more frequently.
Food safety advice:
- Make sure to soak the baccalà for at least 24 hours to remove the salt.
- Use a food thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Food history:
- Baccalà alla Lucana is a traditional dish from the Basilicata region of Italy, where baccalà is a popular ingredient.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve hot with a side of crusty bread and a green salad.
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Region: Italian