Baccalà arracanato

Baccalà arracanato is a traditional dish from the Molise cuisine that enhances the taste of salt cod with a flavorful and aromatic breading. Here is the recipe to prepare this delicious dish.

Ingredients

• 600 g of already soaked salt cod
• 100 g of breadcrumbs
• 2 cloves of garlic
• 1 bunch of parsley
• 50 g of grated pecorino cheese
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Ensure that the salt cod is well desalted by soaking it in cold water for at least 36-48 hours, changing the water every 8 hours or so.
2. Dry the salt cod with paper towels and cut it into pieces of about 5 cm.
3. Finely chop the garlic and parsley.
4. In a bowl, mix the breadcrumbs, garlic, parsley, and grated pecorino cheese. Add a pinch of salt and pepper to taste.
5. Take each piece of salt cod and dip it in the breadcrumb mixture, pressing well with your hands to make the breading adhere.
6. Place the breaded salt cod pieces in an oiled baking dish or lined with parchment paper.
7. Drizzle the salt cod with a stream of extra virgin olive oil.
8. Bake in a preheated oven at 180 °C for about 20 minutes, or until they are well browned.
9. Let cool slightly before serving.

Baccalà arracanato can be enriched with a splash of lemon juice before serving, to add a fresh note to the dish. In Molise, it is a tradition to serve this dish during the holidays or on special occasions. The contrast between the external crunchiness and the internal softness of the salt cod makes this dish a real delight.