Le Marche and Food
142.4K views | +19 today
Follow
Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Your new post is loading...
Your new post is loading...
Scooped by Mariano Pallottini
Scoop.it!

The Tradition of Baccalà in Italian Cuisine

The Tradition of Baccalà in Italian Cuisine | Le Marche and Food | Scoop.it

Italians have a special relationship with baccalà; the salt-dried cod from the northern reaches of Europe is a Christmas Eve favorite and, in December, stalls selling it start to appear at local markets. In Italian, when fresh or frozen, Cod is known as merluzzo, if cured by air-drying it becomes stoccafisso (stockfish) and when salted it becomes baccalà. To prepare baccalà, the fresh fish is cut lengthwise, cleaned and has the backbone removed before being salted and air-dried. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Grilled Salted Cod - Baccala alla Griglia

Grilled Salted Cod - Baccala alla Griglia | Le Marche and Food | Scoop.it

[...] For centuries, cod was caught, cleaned, and dried primarily in Scandinavia before distribution across Europe. If the cod is salted and then air-dried, it’s called salted cod, baccala in Italy. If the cod is hung and air-dried, it is called stock fish, stoccafisso in Italy. (In Italy, all stoccafisso is cod but that’s not necessarily the case elsewhere.) Before either form of cod can be prepared, each must be re-hydrated and, if necessary, rinsed free of salt. To do so, place the cod in a flat baking dish, deep enough to hold enough water to completely submerge the entire fish. Keep the cod in the water for at least 12 hours but no more than 2 days. Replace the water 3 timesdaily. You can speed up the process a bit by letting a slow, steady stream of water flow into the dish but not on to the cod or you might damage the fillet. You’ll know the fish is ready by the way it looks, feels, and smells.

    1. Once the cod is ready, remove it from the water and place it on (paper) towels while you make the marinade. You do not want to allow the cod to completely dry out but do remove the surface moisture. 
    2. In a small mixing bowl, add about 1/3 cup Panko bread crumbs; 3 tbsp chopped fresh parsley; 1 tbsp chopped fresh rosemary; 1 or 2 cloves of garlic (grated or diced); 1/2 cup extra virgin olive oil; and pepper to taste. (Salt should not be needed and ingredient amounts may vary depending upon the size of the fillet.) 
    3. Return the cod to the now-dry baking dish and cover with the marinade, coating it evenly on all sides. This is not a “true” breading, so, there’s no need to completely cover the fish. Use plastic wrap to cover the dish and set aside for a couple of hours. It may be necessary to refrigerate the cod, depending upon your kitchen’s temperature.
    4. Pre-heat the grill when you’re ready to cook your cod. Clean the grilling basket and oil it liberally just prior to placing the cod in its center. Once secured, lay the basket on the grill and sprinkle a bit of olive oil over the fillet’s top side and close the grill’s lid. Lower the heat to med-high. Depending upon your grill’s temperature, how the basket rests on the grill plates, and the thickness of the fillet(s), baccala will take from 8 to 11 minutes per side. Be sure to check it midway through the cooking of each side and be prepared to adjust cooking times, as required. Once you’ve flipped the basket over, sprinkle the fish’s “new” top side with the juice of a half-lemon. Continue grilling until done.

          When cooked properly, cod will easily flake. Keep this is mind as you carefully remove the cod from the grilling basket. Place on a serving platter and serve immediately with lemon wedges

          Notes


          more...
          ShaluSharma's comment, February 27, 2013 2:36 PM
          Sounds interesting. I would love to try this.
          Scooped by Mariano Pallottini
          Scoop.it!

          One of the 7 Fishes on an Italian Christmas Eve: Baccalà - Salt Cod

          One of the 7 Fishes on an Italian Christmas Eve: Baccalà - Salt Cod | Le Marche and Food | Scoop.it

          Ingredients

          • 300 g salt cod
          • 3 tbsp extra virgin olive oil
          • 1 medium, peeled and finely chopped onion
          • 1 piece dried chilli
          • 4-5 tinned plum tomatoes
          • 8 pitted, semi-dried prunes
          • parsley
          Mariano Pallottini's insight:

          Dry salted cod/baccala fish . This fish will have tobe soaked in water and then changed out many times in a 72 hour period (or less), checking and changing out the water until it is clear. If it's not  clear, continue to change out water several more times during the day until the water is completely clear.

          more...
          No comment yet.
          Scooped by Mariano Pallottini
          Scoop.it!

          Christmas (vigilia) Dinner: Baccala alla Marchigiana

          Christmas (vigilia) Dinner: Baccala alla Marchigiana | Le Marche and Food | Scoop.it
          Wind drying and salting are among the oldest methods of preserving food known to Man. One application of these techniques, dried and salted cod, has been around for hundreds of years and is common...
          more...
          No comment yet.