Baccalà alla is a traditional Italian dish that has been enjoyed for generations. This dish is particularly popular in the city of Trieste, which is located in the northeastern region of Italy. The recipe for this delicious fish dish is quite simple, yet it takes a bit of time and patience to prepare. In this article, we will take a closer look at the ingredients and steps necessary to make baccalà alla triestina.

Baccalà is the Italian word for salted cod fish, which is the main ingredient in this dish. Traditionally, the fish is soaked in water for at least three days prior to cooking in order to remove the excess salt. Once the fish is soaked, it is then poached in a flavorful broth made with onions, garlic, tomatoes, and white wine.

To start off with the recipe, you will need to gather all the ingredients necessary. For this dish, you will need one pound of baccalà, two garlic cloves, two medium-sized onions, eight ounces of canned plum tomatoes, a quarter cup of olive oil, six olives, two tablespoons of chopped parsley, a pinch of salt, and pepper to taste.

To begin the cooking process, start by soaking the baccalà in a large bowl of cold water for three days. Change the water every 12 hours to remove the excess salt. Once the soaking process is complete, remove the fish from the water and pat it dry with paper towels.

Next, you will need to heat up a large skillet over medium heat and add the quarter cup of olive oil. Once the oil is hot, add the two chopped onions and sauté for five minutes until translucent. Then, add the two minced garlic cloves and continue to sauté for an additional minute or two until fragrant.

After the onions and garlic have been sautéed, add the canned tomatoes to the skillet and mix everything together. Allow the mixture to simmer for fifteen minutes until the sauce thickens. After that, add the baccalà to the skillet, and reduce the heat to low. Make sure that the fish is coated with the tomato sauce. Add the olives, salt, and pepper, and let the fish cook for about twenty minutes until it is fully cooked through.

The last step is to sprinkle chopped parsley over the top of the dish once it’s off the heat. The dish can be served immediately or refrigerated and served later. It can be eaten with a side dish of sautéed greens or roasted vegetables.

In conclusion, baccalà alla triestina is a dish that offers a delicious taste of traditional Italian cuisine. It is a simple dish to make, albeit time-consuming and requires a bit of patience. Using high-quality ingredients and following the recipe carefully will ensure that you end up with a perfectly cooked baccalà alla triestina that will keep your guests delighted and looking forward to more.

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