Baccalà alla lucana con peperoni cruschi
Salt Cod with Dried Sweet Peppers, a dish from Basilicata
Servings: 6
Calories: 125.7kcal
Ingredients
- 1 kilo baccalà (dried salt cod), pre-soaked
For the peperoni cruschi:
- 12-15 peperoni cruschi or to taste
- olive oil
- 2 cloves of garlic
- A dried chili pepper optional
- salt
To finish the dish:
- A handful of fresh parsley finely chopped
Instructions
Poach the cod.
- Drain the soaked baccalà, remove skin and bones, and cut into serving pieces.
- Simmer the baccalà pieces in unsalted water for about 10 minutes, or until just tender.
- Drain on paper towels, taking care not to break up the pieces, and keep warm. Taste a tiny bit and, if it needs it, season with salt.
Fry the cruschi.
- Gently wipe the cruschi and trim off their stems, then shake out their seeds.
- In a skillet, add a generous pour of olive oil and heat it gently over a moderate flame.
- Add the cruschi, a bunch at a time, and fry them for just a few seconds on each side, until puffed and crisp.
- Drain on paper towels and sprinkle lightly with salt. When cool, crumble or tear most into small pieces.
Make the dressing.
- In the same skillet, sauté the garlic cloves and, if using, the chili pepper over very gentle heat for a minute or two, taking care that the garlic doesn’t brown. Discard the garlic and chili.
Assemble and serve
- Arrange the cod pieces on a platter and nap them with the warm oil. Top with the crumbled or torn cruschi and place the rest on the side. Sprinkle with the parsley and serve right away.
Nutrition
Calories: 125.7kcal | Fat: 14g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.2g | Sodium: 1174.9mg | Potassium: 6.8mg | Calcium: 2.9mg