The “baccalà arracanato” (literally “codfish aromatized with oregano”) is a dish of the Molise culinary tradition, little known outside the region, but extremely good and tasty.
The undisputed protagonist of this dish is certainly the codfish, a product of two different species of salted and seasoned Nordic cod. It is very similar to stockfish from which it differs from due to its preservation.
This fish can be used in many recipes, just think that in Portugal, one of the homelands of cod, it is said that there is one recipe a day to cook it (365!) and they are not wrong.
Today cod is considered almost an ingredient of haute cuisine, but when this recipe was born this was the only fish that even humble people could afford to honor the meatless days, first of all on Christmas Eve. A dish, therefore, of humble origin that was enriched with, for example, the addition of raisins.
Traditionally, the pan with the codfish was cooked in the fireplace completely covered with ash.
Each family has its own recipe and its own secrets, but here we propose the delicious one of brianorenata!
Soak the raisins in warm water after rinsing.
Rinse the cod already desalted under running water, dry it by dabbing it with kitchen paper and then cut it into pieces.
Taste a small piece to see if you have to add salt to the seasoning or not!
Turn on the oven at 180° C static.
Prepare the breadcrumbs.
Chop the stale bread crumbs into small pieces and put them in a bowl with the pine nuts, the squeezed raisins, oregano, oil and grated garlic. Mix well with a spoon. Add salt if necessary.
Squeeze the lemon juice and distribute it on the bottom of the pan. Place the salt cod on it and cover it with the prepared breadcrumbs.
Sprinkle with some breadcrumbs and oil.
Bake and cook for about 30 minutes and until the breadcrumbs are golden brown.
Your arracanato cod is ready. Serve it hot with a side dish.
It can be kept in the fridge for 2 or 3 days.
If you want to discover other typical regional recipes look at our blog!
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