Name: Confit Salted Cod with Smoked Aubergine Purée and Marinated Cherry Tomatoes (Baccalà in Olio Cottura con Purea di Melanzane Affumicate e Pomodorini Marinati)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2 tbsp balsamic vinegar; 1 clove of garlic, crushed (skin on); Fresh herbs (mint, basil, dill); ½ orange, zested; Extra-virgin olive oil, to dress; 4 baccalà fillets (about 150 g each); 250 ml extra-virgin olive oil; 2 cloves of garlic; 1 sprig of rosemary; 2 large black aubergines; Extra-virgin olive oil, to drizzle; Salt and black pepper, to taste; 200 g cherry tomatoes

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Better Than Nonna

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.