Baccalà Marinato – Marinated Salted Codfish

Baccalà or salted codfish is prepared all over Italy. It is a versatile fish and recipes abound. This recipe from Lunigiana is from our favourite restaurant in Filetto, Alla Piazza di Sopraand uses soaked baccalà, which should be available from your local fish shop.

If you can’t find rehydrated salted codfish, you can soak the dried variety yourself.  Wash off the salt and soak the dried baccalà in cold water, changing the water two or three times in a 24-hour period. The amount of time needed for soaking depends on the thickness of of the fish. It can take anything from 12 to 36 hours. The fish is ready for use when it no longer tastes salty.  Keep refrigerated in hot weather.

This recipe for baccalà marinato is from the book, Piatti Chiari, by Tiziana Falorni, the owner of Alla Piazza di Sopra in Filleto, and is the fifth in our series of recipes.  If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy.

My thanks, as always,  to Laura Razzoli, Tiziana’s daughter, for the photos and for talking this straniera through the method.

baccala from lunigiana

Baccalà Marinato

 Ingredients 

600g soaked baccalà, cut into large pieces
half a tube of tomato paste
200g passata/chopped tomatoes in tomato juice
5 cloves garlic
100g rosemary
flour for coating
100g apple cider vinegar
olive oil for frying
salt and chilli flakes to taste
 uncooked baccala from lunigiana

Preparation method

  1. Coat the soaked baccalà with flour on both side
  2. Lightly fry the fish in olive oil until cooked, remove and drain on absorbent kitchen paper
  3. Roughly chop the rosemary and chilli flakes, and sauté in olive oil in a clean pan
  4. Add the tomato paste and passata, followed by the apple cider vinegar
  5. Add salt to taste
  6. Reduce the sauce by simmering over a low heat
  7. Transfer the baccalà to a terrine and cover with the sauce
  8. Leave to marinate for at least 24 hours
  9. Baccalà marinato is normally served at room temperature, but can also be served warm.

Serve with a Vermentino Colli di Lun DOC – Il Monticello

Ristorante Alla Piazza di Sopra
Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364
Email allapiazzadisopra@libero.it
Website: www.allapiazzadisopra.com

Open Tuesday to Sunday for lunch and dinner.

Baccalà Marinato – Marinated Salted Codfish appeared on Ciao Lunigiana on 18 February 2014.

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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