Baccalà alla ghiotta is a recipe rooted in Italian maritime tradition, particularly widespread in the coastal regions of the country. This dish embodies the meeting of the genuineness of local ingredients and mastery in preparation, transforming baccalà, the salted and dried fish, into a gastronomic delicacy.
Baccalà alla ghiotta is characterized by its combination of intense flavors and succulent texture. This dish is often enriched with a variety of fresh ingredients, such as tomatoes, olives, capers, and Mediterranean spices, which harmoniously blend to create a dish rich in contrasts and shades of taste.
The baccalà is first soaked to remove excess salt, then carefully cooked to preserve its soft and succulent texture. Fresh ingredients, such as tomatoes, are often transformed into a thick and flavorful sauce that envelops the baccalà, creating a perfect balance between sea flavors and Mediterranean aromas.
Baccalà alla ghiotta is, therefore, a culinary masterpiece that celebrates the richness of the sea and the skill in transforming simple ingredients into gastronomic works of art. This delicacy is a tribute to tradition, a journey through the authentic flavors of the Italian coasts that will delight the most refined palates and lovers of Mediterranean cuisine. Below are other traditional recipes for you.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Baccalà alla Ghiotta
- 21 oz desalted baccalà
- 1 clove garlic (minced)
- to taste extra virgin olive oil
- 1.76 oz black olives (pitted)
- 1.76 oz green olives (pitted)
- 1.76 oz pickled capers
- 14 oz tomato (chunked)
- to taste salt
- to taste pepper
- 1 bunch chopped parsley (chopped)
- to taste pink peppercorns
Tools for Baccalà alla Ghiotta
- 1 Knife
- 1 Frying Pan
- 1 Cutting Board
- 4 Bowls
Steps
To prepare baccalà alla ghiotta, start by cutting the fish into not too small chunks, leaving the skin on.
Pour a swirl of extra virgin olive oil into a pan and add the minced garlic, let it brown and
add the chunked tomatoes.
Now add the pitted green olives,
the pitted black olives,
the capers and
now add the baccalà chunks.
Season with salt and pepper and let it cook for 10 minutes over medium heat for 10 minutes
covered with a lid.
Now lower the heat,
sprinkle with chopped parsley, let it cook for another 5 minutes without a lid.
Turn off the heat and add the pink peppercorns, serve while still hot.
