Sunday, 13 September 2009

Roman Salted Cod stuff

I ate something like this in Rome when I was there. It was amazing but I could never find the recipe back. Google fails because it always wants plums to be plum tomatos. Stupid googel. Anyway girl is bringing back Baccalao from itally for me. This will be cooked next week I think

Salt Cod with Prunes
  • Prepared Salt Cod
  • Onion
  • Celery
  • Dried Prunes
  • Pine Nuts
  • Dried Bread
Thinly chop the onion and the celery, including the leaves. Heat the oil in a skillet, add the onion and celery and sauté quickly. Add the soaked salt cod fillets, the dried prunes and the pine nuts. Let simmer until the oil begins to emulsify, taking care not to stir too often so as not to break up the fillets. (If necessary, add water. The final result should be very liquid.) Adjust for taste and serve over 2-day old, toasted bread slices.
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2 comments:

Dr Nik said...

Here is a better recipe

Ingredients
800 gr chunks of dried salt cod, already soaked in water
100 gr yellow onions, thinly sliced
1 kg celery (if possible, the black variety from Trevi, Umbria), cleaned and chopped with its leaves
150 gr pitted prunes
30 ml extra virgin olive oil from Umbria black pepper salt (if necessary, according to soaking time)

Place the onions in an earthenware pot (24 cm diameter) with some extra virgin olive oil and sweat till slightly tender. Add the celery, then gently layer in the cod chunks (skin side down), the prunes and a sprinkle of freshly ground pepper. Cover the pot and let simmer for 15 minutes without stirring. Let rest and cool to service temperature, then serve with toasted, unsalted rustic bread and a drizzle of extra virgin olive oil.

Suggested wine: Grechetto 2004, Producer Barberani

23 September 2009 at 10:37
Dr Nik said...

hmmm it was ok, nice and salty and mixed with the prunes.

I did it using mostly fresh plums instead of prunes but I dont think this is the best. Prunes will make it richer.

But still, very nice

23 September 2009 at 22:19

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