Baccala con Peperoni alla Griglia

Name: Baccala con Peperoni alla Griglia (Baccala with Grilled Peppers)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tbsp coarsely chopped flat-leaf parsley; 1 red chilli, finely chopped; 80 g pitted black olives; 1 large, fleshy red pepper; 8 tbsp olive oil; 800 g baccalà (salt cod), de-salted; 800 g baccalà (salt cod), de-salted

Baccala with Grilled Peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I came across this baccalà speciality in Matera. I have replaced the peperoni cruschi with grilled strips of pepper, which may not be quite authentic, but they are easier to prepare and equally tasty. To de-salt baccalà, soak the chunks of meaty fish, skin-side up, in cold water for 24 hours, changing the water a couple of times.”

Ingredients

800 g baccalà (salt cod), de-salted
1 large, fleshy red pepper
8 tbsp

Method

Cook the baccalà in boiling water for 20 minutes or more, depending on thickness, until soft.

Meanwhile, chargrill the red pepper until the skin blackens. When it has cooled to the touch, peel away the skin, de-seed and cut the flesh into strips.

Drain the baccalà and reduce the flesh to flakes, getting rid of any bones. I keep the skin as I like it, but you can get rid of that