Baccalà alla Lucana (Italian - Main Course) Recipe
A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.
Ingredients:
Baccalà (salt cod) - 1.1 lb (500g)
Potatoes - 0.88 lb (400g)
Tomatoes - 0.88 lb (400g)
Bell peppers - 0.44 lb (200g)
Onion - 1
Black olives - 0.22 lb (100g)
Capers - 0.11 lb (50g)
Extra-virgin olive oil - 4 tbsp
Salt - -
Pepper - -
Instructions
Start by desalting the baccalà . Rinse it well to remove any excess salt, then soak it in cold water for at least 24 hours. Change the water every 6 hours or so. Once desalted, cut the baccalà into pieces of roughly similar size.
Peel the potatoes and cut them into slices. Cut the tomatoes into small pieces, and remove the seeds and white parts from the bell peppers. Cut the bell peppers into slices and the onion into thin strips.
Add the bell peppers, tomatoes, black olives, and capers to the pot. Season with salt and pepper, and stir everything together.
Add enough water to the pot to almost cover the ingredients. Bring the pot to a boil, then reduce the heat to a simmer. Cook for about 45 minutes or until the potatoes are tender and the baccalà is cooked through.
Remove the pot from the heat and let it rest for a few minutes before serving. Baccalà alla Lucana can be served hot or cold. Enjoy!
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