Baccalà in Italy: History, Recipes, and Cooking Guide

Salt cod is a staple of Italian cuisine, deeply rooted in tradition and history.

Its origins date back to Nordic countries, where the process of salting and drying cod was developed to preserve the fish for long journeys.

Introduced to Italy through trade in the Middle Ages, cod became an inexpensive and versatile ingredient that was perfectly suited to the Mediterranean diet and the Catholic tradition of fasting.

Regions such as Veneto, Campania, and Calabria have particularly embraced Baccalà, developing their own unique recipes.

In Veneto, Baccalà alla Vicentina is a delicacy, while in Campania it is enjoyed fried or in tomato-based stews.

Its durability, rich flavor, and adaptability make it a valuable ingredient in the Italian culinary scene.

Baccalà alla Vicentina

Why We Love This Recipe

This dish is celebrated for its creamy texture and comforting flavors, achieved with slow cooking. It highlights Italy’s ability to turn simple ingredients into gourmet meals.

Ingredients (Serves 6)

• 800g (1.75 lbs) salted cod (Baccalà), soaked for 48 hours, changing water every 8 hours
• 400g (2 cups) onions, finely sliced
• 50g (1.75 oz) anchovy fillets, chopped
• 1 cup whole milk
• 1 cup olive oil
• 50g (1.75 oz) grated Parmesan cheese
• 150g (5 oz) white flour
• 1 clove garlic, minced
• Fresh parsley, chopped
• Salt and pepper to taste
• Polenta, for serving (optional)

Preparation Time

• Prep time: 20 minutes
• Cook time: 2 hours 30 minutes
• Total time: 2 hours 50 minutes

Step-by-Step Method

1. Prepare the Cod: After soaking the cod for 48 hours, rinse it thoroughly. Pat dry and cut into serving-sized pieces.
2. Cook the Onions: Heat olive oil in a large skillet over medium heat. Add the onions and cook slowly until soft and golden, about 10 minutes.
3. Add Anchovies and Garlic: Stir in the chopped anchovies and garlic. Cook for another 2-3 minutes until fragrant.
4. Dredge the Cod: Coat each piece of cod lightly in flour. Shake off excess.
5. Assemble in a Pan: In a deep pan, layer the onion mixture and cod pieces. Sprinkle with Parmesan cheese and parsley.
6. Add Milk and Oil: Pour the milk over the layers and drizzle the remaining olive oil on top.
7. Simmer Slowly: Cover and cook on the lowest heat for about 2 hours. Do not stir; instead, gently shake the pan occasionally to avoid sticking.
8. Serve: Serve warm with soft polenta for a traditional accompaniment.

Nutritional Facts (Per Serving)

Tips

1. Soak the cod properly to remove excess salt; this step is critical for flavor.
2. Use low heat to ensure the cod becomes tender and absorbs the sauce.
3. For a twist, add a pinch of nutmeg to the milk mixture.

Baccalà alla Livornese (Tuscan-Style Salt Cod)

Why We Love This Recipe

The vibrant tomato-based sauce combined with olives and capers brings a Mediterranean flair, perfect for a hearty and satisfying meal.

Ingredients (Serves 4)

• 600g (1.3 lbs) salted cod, soaked for 48 hours
• 2 cups canned tomatoes, crushed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 50g (1.75 oz) black olives, pitted
• 30g (1 oz) capers, rinsed
• 4 tbsp olive oil
• Fresh parsley, chopped
• Salt and pepper to taste

Preparation Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Step-by-Step Method

1. Prepare the Cod: Rinse the soaked cod, pat dry, and cut into medium pieces.
2. Sauté Aromatics: In a large pan, heat olive oil. Sauté onion and garlic until soft and fragrant.
3. Cook the Sauce: Add crushed tomatoes, olives, and capers. Simmer for 15 minutes, stirring occasionally.
4. Add the Cod: Place cod pieces into the sauce. Cover and cook for 10-15 minutes, flipping the cod once carefully.
5. Finish and Serve: Sprinkle with chopped parsley and serve with crusty bread or boiled potatoes.

Nutritional Facts (Per Serving)

Tips

1. Opt for high-quality canned tomatoes for a richer flavor.
2. Adjust the salt carefully, as the cod, capers, and olives contribute salinity.
3. Add chili flakes for a spicy kick if desired.

Baccalà Fritto (Fried Salt Cod)

Why We Love This Recipe

Crispy on the outside and tender on the inside, Baccalà Fritto is a beloved street food and holiday dish, particularly during Christmas in southern Italy.

Ingredients (Serves 4)

• 500g (1.1 lbs) salted cod, soaked for 48 hours
• 200g (1.75 cups) all-purpose flour
• 200ml (0.8 cups) sparkling water, chilled
• 1 tsp baking powder
• Pinch of salt
• Vegetable oil for frying
• Lemon wedges, for serving

Preparation Time

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Step-by-Step Method

1. Prepare the Cod: Cut the soaked cod into bite-sized pieces.
2. Make the Batter: In a bowl, mix flour, baking powder, and a pinch of salt. Gradually whisk in sparkling water until a smooth batter forms.
3. Heat the Oil: Heat vegetable oil in a deep pan to 180°C (350°F).
4. Fry the Cod: Dip cod pieces in the batter, letting excess drip off, then fry in batches until golden and crispy, about 3-4 minutes per piece.
5. Drain and Serve: Drain on paper towels and serve hot with lemon wedges.

Nutritional Facts (Per Serving)

Tips

1. Ensure the sparkling water is very cold for a light, crispy batter.
2. Do not overcrowd the pan; fry in small batches for even cooking.
3. Add a sprinkle of fresh parsley for garnish.

Baccalà Mantecato (Creamed Salt Cod)

Why We Love This Recipe

A Venetian specialty, this creamy and smooth spread is perfect as an appetizer or a topping for crostini.

Ingredients (Serves 6)

• 500g (1.1 lbs) salted cod, soaked for 48 hours
• 1 cup olive oil
• 1 garlic clove
• 1 cup whole milk
• Fresh parsley, chopped
• Salt and pepper to taste
• Bread slices or crostini, for serving

Preparation Time

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

Step-by-Step Method

1. Cook the Cod: Place the soaked cod in a pot with milk and enough water to cover. Add garlic and simmer for 20 minutes until tender.
2. Blend the Cod: Drain the cod and discard the garlic. Use a stand mixer or hand blender to whip the cod while drizzling in olive oil slowly. Whip until it forms a creamy, fluffy texture.
3. Season and Serve: Add salt, pepper, and parsley to taste. Serve warm or at room temperature on toasted bread slices.

Nutritional Facts (Per Serving)

Tips

1. For a richer flavor, substitute part of the olive oil with cream.
2. This dish can be prepared ahead of time and served at room temperature.
3. Pair with a glass of Prosecco for an authentic Venetian experience.

Baccalà alla Napoletana (Neapolitan-Style Salt Cod)

Why We Love This Recipe

This festive dish is a symphony of flavors, combining salty, sweet, and tangy elements typical of Neapolitan cuisine.

Ingredients (Serves 6)

• 800g (1.75 lbs) salted cod, soaked for 48 hours
• 2 cups canned tomatoes, crushed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 50g (1.75 oz) raisins
• 50g (1.75 oz) pine nuts
• 1 cup black olives, pitted
• 4 tbsp olive oil
• Fresh parsley, chopped
• Salt and pepper to taste

Preparation Time

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

Step-by-Step Method

1. Prepare the Cod: Rinse and cut the soaked cod into serving-sized pieces.
2. Cook the Sauce: Heat olive oil in a large pan. Sauté onion and garlic until soft, then add crushed tomatoes, raisins, and pine nuts. Simmer for 15 minutes.
3. Add Cod and Olives: Add cod pieces and olives to the sauce. Cover and cook gently for 20 minutes, turning the fish carefully halfway through.
4. Finish and Serve: Sprinkle with parsley and serve with crusty bread or mashed potatoes.

Nutritional Facts (Per Serving)

Tips

1. Toast the pine nuts before adding them for extra flavor.
2. Soak the raisins in warm water for 10 minutes to plump them up.
3. This dish pairs beautifully with a robust red wine like Aglianico.

Baccalà con Patate (Salt Cod with Potatoes)

Why We Love This Recipe

This hearty dish combines tender salt cod with creamy potatoes, creating a rustic and comforting meal that is simple yet flavorful.

Ingredients (Serves 4)

• 600g (1.3 lbs) salted cod, soaked for 48 hours
• 500g (1.1 lbs) potatoes, peeled and sliced
• 1 onion, finely sliced
• 3 garlic cloves, minced
• 4 tbsp olive oil
• 1 cup white wine
• Fresh parsley, chopped
• Salt and pepper to taste

Preparation Time

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Step-by-Step Method

1. Prepare the Cod: Rinse the soaked cod and cut it into large chunks.
2. Sauté Aromatics: In a large pan, heat olive oil. Sauté onion and garlic until fragrant.
3. Layer Ingredients: In a baking dish, layer the potatoes, cod, and onion mixture. Season each layer with salt, pepper, and parsley.
4. Add Wine: Pour white wine over the layers and cover the dish with foil.
5. Bake: Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, until the potatoes are tender.
6. Serve: Garnish with parsley and serve warm.

Nutritional Facts (Per Serving)

Tips

1. For extra flavor, use chicken broth instead of white wine.
2. Add a sprinkle of breadcrumbs on top for a crispy finish.
3. Pair with a light salad for a balanced meal.

Baccalà alla Calabrese (Calabrian-Style Salt Cod)

Why We Love This Recipe

This spicy and bold dish reflects the fiery flavors of Calabria, with chili peppers and rich tomato sauce enhancing the cod’s natural taste.

Ingredients (Serves 4)

• 600g (1.3 lbs) salted cod, soaked for 48 hours
• 1 cup canned tomatoes, crushed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-2 chili peppers, sliced (adjust to taste)
• 50g (1.75 oz) black olives, pitted
• 30g (1 oz) capers, rinsed
• 4 tbsp olive oil
• Fresh basil, for garnish

Preparation Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Step-by-Step Method

1. Prepare the Cod: Rinse and cut the soaked cod into medium pieces.
2. Sauté Aromatics: Heat olive oil in a pan and sauté onion, garlic, and chili peppers until fragrant.
3. Make the Sauce: Add crushed tomatoes, olives, and capers to the pan. Simmer for 10 minutes.
4. Add the Cod: Place cod pieces in the sauce and cover. Cook for 15-20 minutes, flipping gently once.
5. Garnish and Serve: Sprinkle with fresh basil and serve with crusty bread or polenta.

Nutritional Facts (Per Serving)

Tips

1. Adjust chili peppers to your heat preference or omit them for a milder version.
2. Add a splash of red wine for extra depth of flavor.
3. Serve with a side of sautéed greens for a traditional Calabrian pairing.

Baccalà in Bianco (Salt Cod in White Sauce)

Why We Love This Recipe

This elegant dish highlights the cod’s natural flavor with a delicate white wine and garlic sauce.

Ingredients (Serves 4)

• 600g (1.3 lbs) salted cod, soaked for 48 hours
• 4 garlic cloves, minced
• 1 cup white wine
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Preparation Time

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Step-by-Step Method

1. Prepare the Cod: Cut the soaked cod into portions.
2. Cook the Garlic: Heat olive oil in a pan and gently cook garlic until fragrant.
3. Deglaze with Wine: Pour in white wine and simmer for 2 minutes to reduce slightly.
4. Add the Cod: Lay cod pieces in the sauce and cover. Cook for 10-15 minutes, flipping halfway through.
5. Finish the Dish: Add lemon juice and parsley. Serve warm with boiled potatoes or steamed vegetables.

Nutritional Facts (Per Serving)

Tips

1. Do not overcook the cod to retain its tenderness.
2. Add a splash of cream for a richer sauce.
3. Serve with a crisp white wine such as Pinot Grigio.

Insalata di Baccalà (Salt Cod Salad)

Why We Love This Recipe

Light and refreshing, this salad is perfect for summer or as a starter, showcasing the cod with fresh vegetables and olive oil.

Ingredients (Serves 4)

• 500g (1.1 lbs) salted cod, soaked for 48 hours
• 200g (7 oz) cherry tomatoes, halved
• 1 red onion, thinly sliced
• 50g (1.75 oz) black olives, pitted
• 2 tbsp capers, rinsed
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• Fresh parsley, chopped
• Salt and pepper to taste

Preparation Time

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

Step-by-Step Method

1. Cook the Cod: Simmer the soaked cod in water for 10 minutes. Drain, cool, and flake into pieces.
2. Assemble the Salad: In a large bowl, combine cod, cherry tomatoes, onion, olives, and capers.
3. Dress the Salad: Whisk together olive oil, vinegar, salt, and pepper. Drizzle over the salad and toss gently.
4. Serve: Garnish with parsley and serve chilled or at room temperature.

Nutritional Facts (Per Serving)

Tips

1. For extra flavor, add boiled potatoes or green beans.
2. Serve with crusty bread to soak up the dressing.
3. Prepare a few hours ahead to let the flavors meld.

Enjoy exploring these additional Baccalà recipes, each a testament to Italy’s regional diversity and love for this versatile ingredient!