BACCALÀ ALLA CAPUCCINA

DRIED COD SALAD

SERVES 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 20 MINUTES

1 kg (2 lb 4 oz) rehydrated or desalted cod

4 garlic cloves, halved

1 handful of flat-leaf (Italian) parsley stalks

1 small handful of flat-leaf (Italian) parsley leaves, chopped

Olive oil, to serve

Rinse the cod well. Place it in a saucepan and cover with water. Add the garlic and parsley stalks. Bring to the boil and simmer for 15 minutes. Drain the cod and let it cool in a mixing bowl. Remove the skin and bones. Flake it coarsely with a fork and toss with the oil, salt, pepper and parsley. Serve on a crostino or with a salad.

OVEN-BAKED VERSION

This variation comes from a very old recipe. Sauté the garlic and parsley in oil then combine them with the dried cod, which has been rehydrated and poached for 10 minutes beforehand. Put everything into a baking dish and cover with milk. Once it’s cooked, add raisins and pine nuts.