At Christmas, the cod on the table should not be missing and we offer you the recipes of its three variants
There are many foods that, during the Christmas period, certainly cannot be absent on the table of the Neapolitans, but the cod is certainly one of those that has the place of honor.
'Or pezzullo and baccalà, as it is also called in Neapolitan, it can be prepared in three different variations, all of which have now become a classic for this holiday period, which almost all Neapolitans insert within the rich menu Christmas every year.
That's why we decided to offer them three classic recipes to prepare a baccalà with flakes that will lick your whiskers to all your guests, relatives or friends that are: salad of cod, cod with sauce and fried cod.
Codfish salad
Ingredients
- 400 gr fresh cod
- 100 gr green olives
- a lemon
- a clove of garlic
- salt, oil and parsley Qb
Blanch the cod
After having thoroughly boned and cleaned the fish, it must be blanched in a saucepan full of unsalted water (because the cod tends to always be a little salty) for at least 5-6 min. It will have to be cooked, but remain firm and compact. At this point, let it cool.
Season the salad
After letting it cool well, place it in a baking dish and season it with good extra virgin olive oil, a pinch of salt and, if necessary, a splash of half a lemon. To enrich this good salad, Neapolitans usually add the slices of the remaining half of the lemon, chopped parsley, sliced garlic and lots of green olives.
Baccalà with sauce
Ingredients
- 400 gr fresh cod
- 300 gr tomato pulp
- 100 gr of capers and black olives
- a clove of garlic in a shirt (still with the peel)
- a sprig of parsley
- oil, salt and pepper
Preparation
We prepare a sauce in a saucepan with the unpeeled garlic, the desalted capers and the tomato pulp. Let the sauce go for 5 minutes while we clean the fish by removing the bones as much as possible, put it in small pieces in a saucepan and cook for about 10 minutes.
Then, with the fire off, add the pepper, salt (if needed), the chopped parsley and the pitted black olives.
Fried cod
Ingredients
- 400 gr Fresh codfish
- 250 ml seed oil
For the batter:
- 400 gr flour 0
- Salt and Pepper To Taste
- 150 ml cold beer
Preparation of the batter
Prepare the batter by adding to the cold beer (placed in a baking dish) the flour, pouring it a little at a time, until obtaining a consistency sticky. Season with salt and pepper and leave to rest in the fridge for at least 20 minutes, covering it with a food film.
Frying codfish
After having cleaned the fish well and eliminated the bones as much as possible, it is absolutely necessary to dab the water that bathes it, because it prevents the adhesion of the batter. After having floured it a little, let's pass it in the batter and fry it in abundant boiling oil. Drain the pieces of fried cod from the excess oil and serve them still hot.
Stay connected with us because in a few days the recipe of the fried capon will arrive!
