Enrico Alaggia

34 RECIPES

A true Roman Chef that brings the Italian family ancestors’ culinary tradition passed on from generation to generation to the rest of the world.

Baccala’ in umido Neapolitan style

Name: Baccala’ in umido Neapolitan style
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp Olive oil; ½ ㅤ Yellow onion, shreds; 16 oz. Cod fillet; 5 oz. All-purpose flour; ½ tsp Ground black pepper, divided; 1¼ tsp Salt, divided; 14½ oz. Ready-cut diced tomatoes; ¼ cup White wine; 1 tbsp Dried oregano; 1 oz. Capers; 2 oz. Black olives; 1 tbsp Chopped parsley; 【 Garnish 】; 1 tbsp Chopped parsley

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Enrico Alaggia

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Baccala is salted codfish is an Italian classic especially during Christmastime. This recipe will show you how to make this Baccala in umido in a Neapolitan style.

CUISINES: Italian

LEVEL: MEDIUM

SERVING: 4 People

TIME: 1 hr

COOKING TIME: 50 min

INGREDIENTS:

3 tbsp Olive oil
½ ㅤ Yellow onion, shreds
16 oz. Cod fillet
5 oz. All-purpose flour
½ tsp Ground black pepper, divided
1¼ tsp Salt, divided
14½ oz. Ready-cut diced tomatoes
¼ cup White wine
1 tbsp Dried oregano
1 oz. Capers
2 oz. Black olives
1 tbsp Chopped parsley
【 Garnish 】
1 tbsp Chopped parsley

DIRECTIONS:

Step 1

Move to the stove and put a saucepan on the stove. Inside, pour the oil first and then the onions and brown them over low heat, stirring occasionally for about 4-5 minutes.

Step 2

As soon as they are softened, set the onions aside, being careful not to collect the oil 5 and quickly flour the pieces of cod. Remember to remove excess flour.

Step 3