Ingredients with Measurements:
- 1 pound dried salt cod (baccalà)
- 2 large red bell peppers, sliced
- 2 large onions, sliced
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
Special equipment needed:
- Large bowl
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Soak the baccalà in cold water for 24-48 hours, changing the water every 6-8 hours to remove the excess salt. Once the baccalà is desalted, rinse it under cold running water and pat dry with paper towels.
2. Preheat the oven to 400°F.
3. In a large bowl, toss the sliced peppers and onions with olive oil, parsley, basil, garlic, red pepper flakes, salt, and black pepper.
4. Spread the pepper and onion mixture on a baking sheet lined with aluminum foil.
5. Roast the peppers and onions in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
6. While the peppers and onions are roasting, cut the baccalà into serving-size pieces.
7. Once the peppers and onions are done, remove the baking sheet from the oven and arrange the baccalà pieces on top of the vegetables.
8. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the baccalà is cooked through and flakes easily with a fork.
9. Serve the baccalà alla Lucana with the roasted peppers and onions on a platter, garnished with additional parsley and basil.
- Time:
Preparation time: 24-48 hours (for soaking the baccalà)
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 342
- Fat: 15g
- Carbohydrates: 16g
- Protein: 35g
- Sodium: 1,500mg
Substitutions for ingredients:
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Fresh parsley and basil can be substituted with dried herbs.
- Olive oil can be substituted with vegetable oil.
Variations:
- Add sliced potatoes to the pepper and onion mixture before roasting for a heartier dish.
- Substitute the baccalà with another firm white fish, such as cod or haddock.
Tips and tricks:
- Be sure to desalt the baccalà properly to remove excess salt.
- Use fresh herbs for the best flavor.
- Serve with crusty bread to soak up the flavorful juices.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the baccalà and roasted peppers and onions in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baccalà and roasted peppers and onions on a large platter for a rustic presentation.
Garnishes:
- Garnish with additional chopped parsley and basil.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the baccalà is still too salty after soaking, rinse it again under cold running water.
Food safety advice:
- Be sure to cook the baccalà to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Baccalà alla Lucana is a traditional dish from the Basilicata region of southern Italy.
Flavor profiles:
- The dish has a salty and savory flavor from the baccalà, balanced by the sweetness of the roasted peppers and onions.
Serving suggestions:
- Serve the baccalà alla Lucana as a main course for a hearty and flavorful meal.
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Region: Italian