0:20 min + soaking time
Allow the cod sufficient time to soak properly. Depending on the fish it could need fewer or more hours. Ask your trusted fishmonger!
This dish is perfect served with a large green salad.
Pinot Grigio or Sylvaner, harmonic and dry. Serving temperature: 8-10° C.
If you don't like pine nuts, feel free to replace them with almonds or walnuts!
'Baccalà' is the Italian name for dried and salted codfish, an essential ingredient in many culinary traditions. Worldwide, Portugal ranks number one in its consumption, but Italy follows closely after with its many traditional recipes: 'baccalà alla lucana', 'alla cosentina', 'alla siciliana', etc.. Because of the preservation process, this fish needs many hours of soaking to get rid of the salt and to rehydrate the flesh. Here we suggest a simple, delicious recipe, something children will love and an ideal buffet component too!