I already talked about the Baccalà in THIS post, and I also wrote something about the history of this great product and how it became so popular in Italy, so if you are interested about that background you can have a look there 🙂
This is one of the many ways you can use it, and it’s a very fast, easy and comfortable way to eat it (if we don’t consider the 3 days waiting and changing the water 🙂 ).
It’s a cold salad, perfect in the summer, you can prepare it in bigger amount than what you need, and you can keep it in your fridge for 2-3 days.
I don’t need to say that I really like it 🙂
Let’s see what we need.
INGREDIENTS (4 people):
- 1 Baccalà (salted cod) fillet, about 600-700 g
- potatoes, about 300-400 g (about half of the fish weight, it’s a good balance)
- 2-3 tablespoons of olives, possibly the Taggiasche/Cailletier type (which are sweeter and more delicate, in alternative you can use Gaeta olives, or Leccino type or Kalamata type)
- 2 teaspoons of capers
- 1 bunch of parsley
- 2 cloves of garlic
- extra virgin olive oil
- First of all you have to wash the Baccalà from the salt, then you keep it covered in cold water, in the fridge, for 3 days long and during this time you have to change the water 2-3 times a day.
- Then we have to boil the Baccalà and the potatoes. Start with the potatoes, which takes longer: peel them, cut into cubes (2-3 cm about) and boil in water for about 20 minutes (it depends, you’ll see).
- Then take the Baccalà that have been first washed from the salt in running water and then soaked in cold water for 3 days long (and you have to change the water 2-3 times a day), cut it into few big pieces and boil it in water (without salt) in another pot, 8-10 minutes it’s enough, I don’t like to cook it longer.
- Then sit down, let the fish cool down, remove the skin and break the fillet into pieces removing all the bones: it should be very easy to flake.
- Transfer the cleaned fish in a bowl, add the boiled potatoes, the Taggiasche olives, the capers, the parsley, the 2 cloves of garlic (just hit it with the blade of a knife, we’ll remove it later, it just has to release its aroma) and season everything with a generous amount of good extra virgin olive oil. Salt shouldn’t be needed, but it’s up to your taste.
- I suggest to wait at least 20-30 minutes before eating, so all the flavors combine together. And it’s good also the day after (keep it in the fridge in that case). Enjoy! 🙂
PS: you could squeeze some lemon juice on it if you would like, it fits well too! 🙂