Cod is a fish from northern Europe that finds its place in the gastronomic traditions of many - if not all - Italian regions. Today I suggest a method of serving it which is both fast and very tasty. However, don't forget, if you are preparing salt cod, to leave it to soak in cold water for 72 hours beforehand. It doesn't take much more effort, thereafter, to make this recipe: who, after all, doesn't have a few capers and olives in the store cupboard practically all year round?
Taralli with leccine olives and capers
Ready made tomato sauce with tuna and capers
Capers from Salento in sea salt 75gr
Seasoned and pitted “Leccine” red olives
Artisanal sparkling wine and panettone from Puglia
Jam with figs and mint leaves
Green olives in brine
Ready made tomato sauce with “Celline” olives
Heat the anchovies and thinly sliced onion in a frying pan with a tablespoon of extra virgin olive oil. When the onion is completely softened and the anchovies are dissolved, stir well with a wooden spoon and add the pieces of salt cod. Let it absorb the flavours for 5 minutes per side. Pour a large glass of dry white wine into the pan, let it bubble away briefly, then remove the cod and set aside in a warm place. Add the capers, black olives and parsley to the frying pan. Let the sauce reduce and develop its flavours, season, then serve the salt cod with plenty of the sauce.