Baccala with grilled peppers

Baccala with grilled peppers

Baccala con peperoni alla griglia

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g baccala, de-salted
1 large, fleshy red pepper
8 tablespoons olive oil
1 red chilli, finely chopped
80g pitted black olives
2 tablespoons flat-leaf parsley, coarsely chopped

Method

  1. Cook the baccalà in boiling water for 20 minutes or more, depending on thickness, until soft.
  2. Meanwhile, chargrill the red pepper until the skin blackens. When it has cooled to the touch, peel away the skin, de-seed and cut the flesh into strips.
  3. Drain the baccalà and reduce the flesh to flakes, getting rid of any bones. I keep the skin as I like it, but you can get rid of that too, if you prefer. Add the olive oil and chilli, the olives and parsley, and mix well. Serve topped with the grilled red peppers.

Note

  • I came across this baccala speciality in Matera. I have replaced the peperoni cruschi with grilled strips of pepper, which may not be quite authentic, but they are easier to prepare and equally tasty. To de-salt baccala, soak the chunks of meaty fish, skin-side up, in cold water for 24 hours, changing the water a couple of times.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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