Baccalà and peppers go quite nicely together in this recipe from the Abruzzo. Though it's traditionally done over the coals, you could also cook this baccalà under a broiler. To serve 4-6:
Prep Time: 1 hour, 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 pounds (900 g) presoaked baccalà
- 1 pound (450 g) bell peppers in the colors you prefer
- A bunch parsley, minced
- The juice of a lemon
- Olive oil
- Pepper
Preparation:
Cut the baccalà crosswise into 2-inch wide pieces, eliminating any bones that emerge as you cut. Marinate it for an hour with the lemon juice, parsley, pepper to taste and a good drizzling of oil. Then grill it over the coals, turning it every now and again (figure 10 minutes per inch thickness of fish, and if need be use a broiler).
While the fish is marinating, wash, seed and rib the peppers, cut them into strips, roast (or broil) them, remove the skins, and season them with olive oil, salt and pepper. Serve the fish with the peppers
A Wine? White, and I would go with a Verdicchio di Jesi, or Di Matelica.
Yield: 4-6 servings baccalà with peppers.
While the fish is marinating, wash, seed and rib the peppers, cut them into strips, roast (or broil) them, remove the skins, and season them with olive oil, salt and pepper. Serve the fish with the peppers
A Wine? White, and I would go with a Verdicchio di Jesi, or Di Matelica.
Yield: 4-6 servings baccalà with peppers.
