Baccalà con sedano rapa
Salt cod casserole with celery root
The cod is cooked in many different ways in Italy. Each region has its own recipe. On this page you will find the recipe for salt cod that a friend of ours, starting from the cod version cooked in Trentino and with the changes she thought more appropriate, has created. A really delicious dish of salt cod flavored with celeriac.
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- 800g (1 3/4 pound) cod in salt
- 600g (1 1/3 pound) potatoes
- 750g (1 2/3 pound) celery root (celeriac)
- 100g (3 1/2 ounces) onion
- 1 garlic clove
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- Half a glass dry white wine
- 1 dried bay leaf
- Some fresh leaves marjoram
- Freshly ground pepper
- Pinch nutmeg
- 3 tablespoons grated Parmesan cheese
- Time:
preparation: 20 minutes
cooking: 1 hour
total: 1h 20 minutes - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: 360 (kCal) 18 % GDA (*) - 1506 (kJ)
Protein: 42.1 (g) 85 % GDA
Total fat: 11.7 (g) 17 % GDA
Total carbohydrate: 23.0 (g) 9 % GDA
Sugars: 5.5 (g) 7 % GDA
Soak the salt cod, cut into large pieces, in a bowl of cold water for 24 hours, taking care the pieces are all covered by the liquid. Change the water two or three times.
After this time, drain the fish pieces very well and put them in a pot with the amount of cold water enough to cover them. Bring to the boil. Then reduce the heat and continue boiling for 15 minutes.
Drain the fish and put the cooking water apart.
Remove its skin and cut its flesh into medium pieces.
Preheat the oven to 230°C (450°F).
Peel the potatoes. Peel the celery root and cut it into not too thin slices.
Cook all these vegetables in the cooking water of salt cod until half cooked.
Drain well the potatoes and celery root slices. Slice the potatoes. Put apart the vegetables and cooking water.
Slice the onion finely.
Put 2 teaspoons of olive oil, a ladle of the water in which you have cooked your cod and the onion in a pan. Cook over low heat until the liquid is well reduced.
Put 1 1/2 tablespoon of olive oil in a large casserole, preferably earthenware. Gently place the pieces of cod. Sprinkle with freshly ground pepper and grated nutmeg. Add marjoram too.
Add the wine too.
Cover the fish with the potato and celery root slices.
Make a last layer with the onions.
Remember to add some pieces of bay leaf in the last layers.
Bake for about 15 minutes.
Remove the casserole from the oven and add the water where you have cooked first the fish and then vegetables, to cover and sprinkle with Parmesan cheese.
Put in the oven again and bake until the cooking juice is well reduced.
Remove from the oven and serve in the casserole.
Note
- - Add no salt for the cod is already salt.
- - The celery root helps to flavor this cod dish and increases its digestibility.
- - You can cook the soaked cod in water and milk for a more delicate taste.
What's the right wine ?
Pair this wine: Muller-Thurgau (an aromatic white wine of Trentino - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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