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Cooking + Entertaining

Baccalà arracanato: the recipe for the typical second dish of Molise cuisine

Baccalà arracanato: the recipe for the typical second dish of Molise cuisine

Ingredients

Extra virgin olive oil

He salt cod arracanato is a typical Molise recipe traditionally served during the Christmas holidays. A second seafood, simple but very tasty, prepared with sliced ​​cod and grated in the oven with a mixture of chopped stale bread, breadcrumbs, pine nuts, raisins and extra virgin olive oil. A veritable abundance of flavors, excellent to bring to the table all year round for a breakfast party or a cena in the company of friends, once cooked on the grill, in a special pan, and consumed as a real ritual with the whole family in front of the fireplace.

To get a delicious crust on the surface, and to keep the fish soft and not stringy at all, we suggest pouring acidulated water with lemon juice or, failing that, a little dry white wine. For convenience, we’ve used cod already soaked and desalted, but if buying salted consider soaking it for at least 48 hours and changing the soaking water frequently.

With the dialect term arracanato it indicates any preparation seasoned with theOregano, or more generally, au gratin with breadcrumbs and various flavorings. If you want, you can add datterini tomato wedges, sliced ​​olives and chopped walnut kernels, or you can try variations on the theme and enjoy the cod in different ways.

Find out how to prepare cod arracanato by following the step-by-step procedure and tips. If you liked this recipe, also try the Venetian cream cod.

How to prepare cod arracanato

Put the raisins in a small bowl 1.

Cover it with cold water 2 and soak for at least 10 minutes.

Rinse the cod under running water 3.

Dry it with a sheet of absorbent paper towel 4.

Divide it into slices about 3.5 cm wide 5.

Collect the stale bread in the bowl of a mixer 6 and grind it into coarse crumbs.

Transfer the bread to a bowl 7.

Add raisins 8well wrung out.

Add minced garlic 9.

Oregano scent ten.

Add chopped pine nuts 11.

Drizzle with oil, salt 12 and keep aside.

Squeeze the lemon juice into the bottom of a baking dish 13.

Pour 1/2 cup of water 14.

Arrange the slices of cod in the baking dish 15next to each other.

Sprinkle the stale bread mixture 16.

Sprinkle with breadcrumbs, drizzle with oil 17 and bake at 180°C for about 30 minutes, or until a crispy crust has formed on the surface.

Once the cooking time has elapsed, take the cod out of the oven. 18garnish with a few sprigs of parsley and let dissolve for a few minutes.

Bring the arracanato cod to the table and serve 19.

storage

Cod arracanato can be stored in the refrigerator, in an airtight container, for 1-2 days massive.

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