baccala arrosto




For the cod:
  • 500 g of desalted cod,
  • 10 g of fresh garlic, rosemary,
  • 0.5 dl of Viola extra virgin olive oil Viola "Colleruita".
For the "risina" beans:
150 g of "risina" beans, 30 g of fresh onion, 30 g of celery of Trevi, 20 g of carrot, 30 g of raisins (the big ones), 100 g of fresh ripe tomato, 1 bunch of rosemary, sage, salt and chilli, 0.5 dl of Viola extra virgin olive oil "Colleruita".
For the cod:
the weight is related to a desalted cod fillet, but if you have a salted one, the weight should be about 300 g. Skin and bone the fillet, and cut it into 4 pieces. Dice its discarded parts with a knife, so to make a brandade, which can be arranged in the bottom of the serving dish.
Soak the skin in cold water and bring to the boil; when it is perfectly cooked, blend it and spread it with a spatula on a sheet of baking paper; place it in a ventilated and dry place, so that it can dry up naturally. Before serving, break it into pieces and fry them in hot extra virgin olive oil. Before cooking the pieces of cod, you can marinate them with garlic and fresh rosemary.

For the "risina" beans:
put the "risina" beans into cold water for about 7 hours, then soak them in lightly salted cold water and let them cook. Meanwhile, put the onion, celery, carrot, olive oil, chilli and the bunch of rosemary and sage into a pot; brown them slightly. Let them cook for some minutes, then add the chicken broth, the raisins and the tomatoes. Bake it for about 15 minutes, then add the "risina" beans, bake a little more and keep aside. Grill the cod fillets and serve them with the stew, drizzling with Viola extra virgin olive oil "Colleruita".