Salt cod in Frattona
BaccalĂ in Frattona
The salt cod in frattona is a traditional preparation of boiled fish, seasoned with oil, garlic, parsley, salt and pepper.
The salt cod In frattona, it's a simple traditional preparation, built on the combination of fish flesh and a raw seasoning with distinct aromas. It's a dish suitable for those who appreciate simple recipes, in which a few elements are enhanced through careful preparation and adequate resting. Boiling makes the salt cod The fish is tender, while the subsequent blending with oil, garlic, and parsley enhances its flavor without overpowering its structure. Pepper adds a spicy note, and salt completes the balance, adjusting carefully based on the fish's residual saltiness. The final texture should be soft and well-seasoned, with the flavors distributed throughout the flesh. This recipe is a traditional Italian dish.
Instructions
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7 steps ¡ natural Italian voice
Soak the salt cod
1440 minPut it on stockfish In a large pot, cover it completely with water and let it soak for a day and a night. Keep the fish submerged for the entire soaking time, so the flesh rehydrates and becomes softer. When finished, drain it carefully: it should not remain submerged in the soaking water.
Boil the fish
30 minReplace the water, immerse the salt cod Place the fish in a pot and boil for 30 minutes. Bring the water to a boil and continue cooking for a steady heat, without exceeding the indicated time. The fish is ready when the flesh is tender and easily separated, while maintaining a firm texture.
Dry and wring out
Drain the salt cod and place it in a clean kitchen towel Clean. Dry it thoroughly, then squeeze it well to remove excess water. This step is complete when the fish no longer releases noticeable liquid and the flesh feels dry to the touch, ready to absorb the oil and flavorings.
Prepare the aromas
Finely chop the parsley and the three cloves of garlicChop the herbs into small, even pieces so they're evenly distributed throughout the bowl without overwhelming any one area. The mixture is ready when it's finely chopped and releases a distinct aroma of garlic and parsley.
Season the salt cod
Arrange the salt cod Cut the pork into pieces and place in a bowl. Combine the chopped parsley and garlic, drizzle with half a glass of raw olive oil, and season with salt and pepper. Spread the dressing evenly over the meat: each piece should be well coated, without excessive oil pooling on the bottom.
Amalgam under pressure
30 minCover the bowl with a plate slightly smaller than the mouth and stir the contents for at least 30 minutes, keeping the bowl tightly closed by the plate. Stir continuously to combine the oil, herbs, and pulp. The dish is ready when the seasoning appears evenly distributed and the salt cod more uniform and creamy.
Let it rest
300 minDo not consume immediately salt cod In a trowel. Let the mixture rest for at least 5 hours, or until the next day, so that the aromas penetrate the pulp and the seasoning can settle. After resting, the garlic and parsley aroma should be well integrated and the consistency should be more compact.
Chef's Tips
The editorial staff recommends carefully squeezing the salt cod after boiling and mixing it for a long time under pressure: this way the oil is distributed better and the pulp takes on a more amalgamated consistency.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of salt cod (baccalĂ ) (stockfish (air-dried cod)) 1 small bunch of parsley
- 3 cloves of garlic
- ½ glass of oil
- salt and pepper
Can't find it in the US?
- salt cod (baccalĂ )International markets
Sold as bacalao in Latin, Portuguese, Caribbean and Italian markets
Or: Fresh cod, salted generously for 30 minutes and rinsed (skip the soaking)
Fresh cod is softer and flakes easily: shorten the cooking.
- stockfish (air-dried cod)International markets
Sold in West African and Scandinavian markets
Or: Salt cod, soaked 24 to 48 hours
Salt cod is softer and cooks faster.
â ď¸ Automatic ingredient-based detection. Always check product labels.
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