Baccalà


You'll need

500 gm salt cod 100 gm dried chickpeas, soaked overnight 2 celery stalks, coarsely chopped 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 fresh bay leaf 6 black peppercorns 2 tbsp olive oil 2 Spanish onions, thinly sliced 8 garlic cloves, thinly sliced 6 anchovy fillets 1 tsp dried chilli 1 bunch cavolo nero, thinly sliced 600 gm canned whole tomatoes 100 ml extra-virgin olive oil

Method

  • 01
  • Soak salt cod in three changes of water in the refrigerator to remove salt (48 hours), then drain.
  • 02
  • Meanwhile, drain chickpeas and cook in a saucepan of boiling water until tender (30-40 minutes). Set aside.
  • 03
  • Bring celery, onion, carrot, bay leaf, peppercorns and 3 litres water to the boil in a large saucepan, add salt cod and simmer over medium heat until tender (40 minutes). Drain (discard vegetables), cool, break salt cod into large chunks and set aside.
  • 04
  • Heat olive oil in a saucepan over medium heat, add onion and stir occasionally until tender (20 minutes). Add garlic, anchovies and chilli and cook until anchovies dissolve (2 minutes). Add cavolo nero and cook until wilted (2 minutes), then add 250ml water and simmer until evaporated (10 minutes). Add tomatoes and another 250ml water, or enough to make a soupy consistency, and simmer until cavolo nero is tender (10 minutes). Add salt cod and chickpeas and serve hot.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2010 Argiolas “Is Argiolas” Vermentino, Sardinia.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool