Baked salted cod Foggia-style

Baked salted cod Foggia-style

Tiella alla Foggiana

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

This tiella from Foggia is different from the tiella, as it uses local mushrooms and baccalà (salted cod). The baccalà is preserved using salt and its flesh is very moist and flaky after being reconstituted properly.

Ingredients

Quantity Ingredient
500g baccala
60ml extra-virgin olive oil, plus extra for drizzling
1 onion, sliced
1kg all-purpose or kipfler potatoes, thickly sliced
500g oyster mushrooms, sliced
6-8 tomatoes, sliced
150g dry breadcrumbs
2 garlic cloves, crushed
80g pecorino, grated
4 oregano sprigs, leaves picked
or 1 teaspoon dried oregano
1/2 bunch flat-leaf parsley, leaves picked
handful capers, chopped
handful pitted green olives
handful pitted black olives

Method

  1. Thoroughly rinse the baccalà under running water then put it in a large bowl of cold water. Leave this to soak for 2 days, changing the water 2–3 times daily, and ensuring the cod is fully submerged. This will slowly reconstitute the cod.
  2. Preheat the oven to 200°C.
  3. Put the olive oil in a deep 25 x 20 cm baking dish and cover with half the sliced onion and half the potato. Drizzle with a little olive oil and season well with salt and freshly ground black pepper. Remove the cod from the soaking water and flake it. Place the flaked cod on top of the potato then cover with the remaining onions and potato. Place the mushrooms on top and cover them with the sliced tomato.
  4. In a bowl, mix the breadcrumbs, garlic, pecorino, oregano, parsley, capers and olives.
  5. Layer the breadcrumb mixture on top of the tomatoes and then pour 150 ml water around the edges of the baking dish. Drizzle some olive oil over the breadcrumbs and season well. Cover the dish well with foil and bake for 45 minutes, or until the potatoes are cooked.
  6. Remove the foil from the dish and, if the tiella looks very dry, drizzle some extra warm water around the sides of the dish. Continue to bake, uncovered, for a further 20 minutes, until the breadcrumb topping is golden. If the top is not golden, you can place the dish under a hot grill for a few minutes.
Tags:
italy
italian
puglia
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