Salted cod is one of the most traditional dishes of the Friuli-Venezia Giulia region in the far north-east corner of Italy. The following recipe includes potatoes, but, as an alternative, it can also be served with hearty slices of grilled polenta.
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INGREDIENTS |
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Soaked salted cod |
800 |
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g |
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Potatoes |
400 |
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g |
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Salted anchovies |
4 |
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Parsley |
1 |
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bunch |
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Olio extravergine d'oliva |
To taste |
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PREPARATION |
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Skin the salted cod and remove the bones; cut it into small pieces of the same size. Clean, wash and chop the parsley; wash the anchovies, remove the bones, chop and mix them together with the parsley in a small bowl. |
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Wash and peel the potatoes; cut them into slices about one-half of a centimeter thick. |
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Grease the bottom of a Pyrex baking dish with extra-virgin olive oil and put in the potatoes and cod, a layer of each at a time, sprinkling each layer with the chopped parsley and anchovy mixture and a healthy dribble of oil. Make sure the uppermost layer is potatoes. Pop the dish into a hot oven and bake for 20 to 25 minutes at a temperature of around 180°.
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CHEF'S NOTE |
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You can generally find salted cod that does not need to be soaked. If, however, you start out with a hard, dried fish, before cooking it you have to break down the fibers by beating it well with a wooden hammer and leaving it to soak in cold water for a couple of days, frequently changing the water. |
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As an accompaniment to this traditional seafarer's dish, we recommend a medium-bodied dry, white wine that is aromatic and fresh like a Malvasia del Collio or a Müller Thurgau. |
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