Name: Baccalà in agrodolce alla romana (Sweet-and-sour salt cod)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: ¾-inch (2-cm) piece dried chile; 1 teaspoon (10 g) sugar; 1 pound (450 g) tomato purée; 1 tablespoon pine nuts; salt; pepper; about 2¼ pounds (1 kg) salt cod, soaked to remove the salt and ready to cook; 2 cups (500 ml) intensely fruity extra-virgin olive oil; 11 ounces (300 g) flour; 8 pitted prunes; 1 ounce (30 g) raisins; 2 rennet or Granny Smith apples; 2 garlic cloves; leaves from 1 small bunch flat-leaf parsley; scant ½ cup (100 ml) dry white table wine; ½ pesticide-free lemon; 1 small white onion; 2 tablespoons white wine vinegar

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

about 2¼ pounds (1 kg) salt cod, soaked to remove the salt and ready to cook
2 cups</

Method

Scrape the skin off the fish and discard. Bone the fish carefully and cut it in half lengthwise and then into pieces about 2 inches (5 cm) wide. Rinse and dry. Dredge the cod in the flour, shaking off the excess. Heat the oil in a skillet over medium heat. Fry the cod on both sides until golden brown. Transfer with a slotted spoon to paper towels to drain and keep warm. Reserve the pan with the