INSALATA DI BACCALA

INSALATA DI BACCALA - COD SALAD

This is a delicious, yet very simple salad from Antonio Carluccio that is traditionally made with salt cod. Unfortunately, I cannot get it where we live, so I have used fresh cod instead. Below is my adaptation to his recipe. According to the author, "salt cod was enjoyed all over Italy and was a staple of Catholic Italy, often being eaten during Lent. It was historically very useful for travellers as it could be carried without refrigeration, but nowadays it is mostly eaten because people like its salty taste and flavour". And that can also be said for Catalonia, where it used to be a poor man's food, but nowadays it is a major part of the Catalan cuisine with many delicious and creative recipes available. Loved the simplicity of this one.

Ingredients

750g fresh cod fillets

2 garlic cloves, crushed

100g black olives, pitted

2 Tbsp coarsely chopped Italian parsley

6 Tbsp olive oil

juice of 1 1/2 lemons

freshly ground black pepper

sea salt

Method

Steam the fillets for about 15 - 20 minutes or until flaky. (I used the Thermomix and programmed to 15 min/Varoma/ speed 1.) Leave to cool.

Using your fingers, cut the flesh into small flakes and put in a serving platter. Top with the olives and the parsley. Season with the black pepper.

In a small jar, combine the garlic, lemon and oil and shake well.

Pour on top of the cod and serve as a side or on its own with some good bread.

Serves 4-6

Here it was served with Roasted capsicum, white asparagus, Avocado, rocket & parmesan crumb salad and Cornbread.

Comments

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