Calabrian Baccalà with Black Monacali Olives and Sun-Dried Tomatoes

A Classic of Calabrian Peasant Cuisine

Calabrian Baccalà is one of the most beloved dishes of Southern Italian culinary tradition. The saltiness of the salt cod pairs perfectly with Black Monacali Olives, Calabrian Sun-Dried Tomatoes and chili pepper, creating a main course full of character and Mediterranean aromas.

Ingredients

• 600 g pre-soaked salt cod (baccalà)
• 100 g Black Monacali Olives
• 80 g Calabrian Sun-Dried Tomatoes in oil
• 400 g peeled tomatoes
• 2 garlic cloves
• 1 onion
• Calabrian extra virgin olive oil to taste
• Calabrian chili pepper to taste
• Fresh parsley
• Salt to taste

Method

1. Cut the salt cod into regular pieces and pat dry with kitchen paper.
2. In a large pan, heat the olive oil and brown the cod on both sides for 3 minutes. Set aside.
3. In the same pan, sauté the onion and garlic for 3 minutes.
4. Add the crushed peeled tomatoes, sun-dried tomatoes cut into strips and chili. Cook for 10 minutes.
5. Add the Black Monacali Olives and the cod. Cover and cook over low heat for 15 minutes.
6. Season with salt sparingly (the cod is already flavorful).
7. Serve with fresh parsley and a drizzle of raw olive oil.

Tips

If using dried salt cod, soak in cold water for 24-48 hours, changing the water every 8 hours. Add the Black Monacali Olives towards the end of cooking to preserve their texture and flavor. Excellent served with Calabrian rustic bread for mopping up the sauce.