Il Rogito

Baccalà con peperoni cruschi

From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook

500g of dried salted cod sponged, dried peppers (sun-dried), 2 cloves of garlic, 100g of extra virgin olive oil, parsley and salt. Ingredients and preparation of “peperoni cruschi”: extra virgin olive oil, salt.

Heat up oil in a pan, move it away from the fire when the oil is hot, add the peppers, cut in half or whole, but without their seeds. Add salt just before serving. They can also be served cold. This is a simple dish, but you have to pay attention to the temperature of the oil, because it is too hot peppers can burn when it is not hot enough peppers not crispy. Boil the cod, remove the bones and cut into pieces. In a pan, fry the garlic in the oil, remove it, add the peppers cleaned with a dry cloth and without the seeds. Be careful not to burn them. Liking a spicy flavor you can fry a hot pepper. Arrange on a plate the cod and sprinkle with the hot oil and lightly salted peppers.