Fish side Basilicata cuisine offers a rich choice. Dried cod remains one of the most popular fish because of its strong flavor, which goes perfectly with many typical products of the region. The dried cod with peppers in vinegar is undoubtedly one of the winning combinations!
Ingredients for 4 people
- Cod – 500 g dried
- Pickled peppers – 250 g
- Extra virgin olive oil – 4 tablespoons
Preparation of dried cod with vinegar peppers
The dried cod is very salty, to prepare, you have to book at least two days in advance to make desalinated. For a successful desalting, it is advisable to cut into cubes cod before soak, and change the water regularly.
For cooking, boil the cod in a saucepan for 5 minutes. Then drain and remove the edges. Then, cut the peppers in vinegar and saute in a pan with olive oil. After a few minutes add the pieces of cod and cook everything for about fifteen minutes. Add salt only if needed, decorate with fresh parsley and serve hot.
For some, even after 24 hours in cold water, dried cod still results too salty so you’d better count 48 hours. If you prefer a more delicate taste, you can boil the dried cod in milk for 5 minutes before starting the preparation of the recipe. This will make much less salty flesh. For more character, you can also garnish the plates with black olives.