This is an adaptation of Jo’s [Matt’s partner] grandma’s recipe. Selecting the finest baccalà is crucial. Thick, white, salty pieces are the key signs to look for and follow the strict soaking regimen for 1½ days.
Ingredients
Method
Main
1.Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
2.Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
3.Serve scattered with chilli flakes to taste.