Bacalao Calabrés con Aceitunas Negras Monacali y Tomates Secos
A classic of Calabrian country cuisine
Calabrian bacalao is one of the most sought after dishes of the culinary tradition of southern Italy. The saltiness of the bacalao combines perfectly with the Monacali black vinegars, the dry Calabrian tomatoes and the guindilla.
Ingredients
- 600 g of cooked cocoa
- 100 g of Monacali black vinegars
- 80 g of second Calabrian tomatoes in vinegar
- 400 g of peeled tomatoes
- 2 dientes de ajo
- 1 cebolla
- Extra Calabrian virgin olive oil
- Tasted Calabrian guindilla
- Fresh Perejil
- Sal al taste
Preparation
- Cut the bacalao in three and dry with cooking paper.
- Brew on the stove for 3 minutes on both sides. Reserve.
- Sofreir chebolla y ajo 3 minutós en la misma sartén.
- Add peeled tomatoes, dry tomatoes and guindilla. Cook 10 minutes.
- Incorporare aceitunas and bacalao. Tap and cook slowly for 15 minutes.
- Salm with moderation.
- Serve with raw pepper and aceite.
Advice
Use dried bacalao, remove 24-48 hours, changing the water every 8 hours. Add the vinegars to the finish to preserve their texture. Excellent with Calabrian rustic bread.
