Baccalà alla Romana: Roman-Style Cod
Baccalà alla Romana is a traditional Italian dish featuring salted cod cooked in a rich, flavorful sauce. The dish begins with soaking the salted cod to remove excess salt, after which it is combined with sautéed onions, fresh tomatoes, black olives, and capers. The cod is gently simmered, allowing it to absorb the vibrant flavors of the ingredients. This hearty and aromatic dish is often garnished with fresh parsley and is typically served with crusty bread or polenta, making it a comforting and satisfying meal that reflects the culinary heritage of Roman cuisine.Baccalà alla Romana (Roman-Style Cod)
Ingredients:
- 800g of salted cod (baccalà), soaked overnight
- 4 tablespoons of olive oil
- 2 onions, thinly sliced
- 3 tomatoes, chopped
- 1/2 cup of black olives
- 2 tablespoons of capers
- Fresh parsley for garnish
- Salt and pepper to taste
Preparation:
Serve: Garnish with fresh parsley and serve with crusty bread or over polenta.
Prepare the Cod: Rinse the soaked cod under cold water to remove excess salt and cut it into pieces.
Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until softened.
Add Tomatoes and Cod: Stir in the chopped tomatoes and cook for a few minutes. Then add the cod pieces, black olives, capers, salt, and pepper. Mix well.
Simmer: Add enough water to cover the cod and simmer gently for about 30-40 minutes, until the cod is cooked through and flaky.