Name: Baccalà alla Lucana (Italian - Main Course )
Cuisine: Italian
Ingredients: Baccalà (salt cod) - 500g (500g); Potatoes - 400g (400g); Tomatoes - 400g (400g); Bell peppers - 200g (200g); Onion - 1 (1); Black olives - 100g (100g); Capers - 50g (50g); Extra-virgin olive oil - 4 tbsp (4 tbsp); Salt - - (-); Pepper - - (-)

Baccalà alla Lucana

Menu: Different Food Styles or browse Other Italian Recipes

Baccalà alla Lucana (Italian - Main Course) Recipe

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.

Ingredients:

Baccalà (salt cod) - 1.1 lb (500g)
Potatoes - 0.88 lb (400g)
Tomatoes - 0.88 lb (400g)
Bell peppers - 0.44 lb (200g)
Onion - 1
Black olives - 0.22 lb (100g)
Capers - 0.11 lb (50g)
Extra-virgin olive oil - 4 tbsp
Salt - -
Pepper - -

Instructions

Start by desalting the baccalà. Rinse it well to remove any excess salt, then soak it in cold water for at least 24 hours. Change the water every 6 hours or so. Once desalted, cut the baccalà into pieces of roughly similar size.
Peel the potatoes and cut them into slices. Cut the tomatoes into small pieces, and remove the seeds and white parts from the bell peppers. Cut the bell peppers into slices and the onion into thin strips.
In a large pot, heat the extra-virgin olive oil over medium heat. Add the onion and sauté it until it's translucent. Add the potatoes and baccalà, season with salt and pepper, and cook for a few minutes, stirring occasionally.
Add the bell peppers, tomatoes, black olives, and capers to the pot. Season with salt and pepper, and stir everything together.
Add enough water to the pot to almost cover the ingredients. Bring the pot to a boil, then reduce the heat to a simmer. Cook for about 45 minutes or until the potatoes are tender and the baccalà is cooked through.
Remove the pot from the heat and let it rest for a few minutes before serving. Baccalà alla Lucana can be served hot or cold. Enjoy!

More Italian Recipes

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Ravioli di Ricotta e Spinaci

Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.

Cenci

A sweet treat made during the Carnival season in Tuscany, these are strips of dough that are fried and dusted with powdered sugar.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Torrone

A traditional Italian nougat typically made of honey, sugar, egg white, and toasted nuts. It can have a hard or soft consistency.

Caponata

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.

Fancy Something Else?

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Kala Jamun

Similar to gulab jamun, kala jamun is a darker variation where the milk solids dumplings are fried until they turn dark brown. Kala jamun has a slightly caramelized flavor and is often enjoyed as a dessert.

Tacos de Lengua Main Course

Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.

Pites

Pites, or Greek savory pies, are a popular main course option in Greece. They come in various flavors and fillings, such as Spanakopita (spinach and feta pie), Tiropita (cheese pie), and Kotopita (chicken pie). Pites are made with layers of crispy phyllo pastry filled with a flavorful mixture and baked until golden and delicious.

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Lebanese Shish Tawook

Shish Tawook is a popular Lebanese dish that features marinated chicken skewers grilled to perfection. The chicken is marinated in a mixture of yogurt, lemon juice, garlic, and spices, resulting in tender and flavorful meat. Shish Tawook is often served with garlic sauce, rice, or pita bread, creating a satisfying and flavorful main course. It is a beloved dish in Mediterranean cuisine and a favorite for gatherings and barbecues.