Confit Salted Cod with Smoked Aubergine Purée and Marinated Cherry Tomatoes

Baccalà in Olio Cottura con Purea di Melanzane Affumicate e Pomodorini Marinati

banner
Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Better Than Nonna: Modernised Italian Recipes

By Danilo Cortellini

Published 2024

  • About

If you love Italian food, you’ve likely heard the word baccalà – salted cod – commonly used in many regions of Italy. It was once a method of preserving fish, but today it’s a delicious ingredient in its own right. This dish combines the rich flavours of confit baccalà with smoky aubergine purée and marinated cherry tomatoes.

Ingredients

For the marinated cherry tomatoes

  • 200 g cherry tomatoes
  • ½ orange, zested
  • 1 clove

Method

For the marinated cherry tomatoes

Score the tomatoes with a small cross. Blanch them in boiling water for about 30 seconds, a handful at a time, then immediately cool in ice-cold water. Peel and slice them in half, then toss them in a bowl with the remaining marinade ingredients. Mix well and let them marinate for 15 minutes.