Baccalà all'Orvietana con Prugne
A traditional Orvieto dish of tender desalted salt cod braised in a savoury-sweet sauce of dried prunes, sultanas, pine nuts, and white wine.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
Equipment
- •Large wide sauté pan with lid
- •Large bowl for soaking
- •Tongs
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 18 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 44 g
- calories
- 510 kcal
Instructions
- 1
Soak the salt cod in cold water in the fridge for 48 hours, changing the water three times daily.
- 2
Pat the soaked cod completely dry using kitchen paper and cut into four equal portions.
- 3
Dust each piece of cod lightly in plain flour, shaking off any excess.
- 4
Heat 30 ml of olive oil in a wide sauté pan over medium-high heat.
- 5
Fry the cod pieces for three minutes on each side until lightly golden, then transfer to a plate.
- 6
Add the remaining olive oil to the pan and gently fry the sliced onion until soft and translucent.
- 7
Pour in the white wine and simmer for two minutes until the alcohol smell dissipates.
- 8
Stir in the tomato passata, halved prunes, drained sultanas, toasted pine nuts, and ground cinnamon.
- 9
Nestle the fried cod portions carefully into the sauce in a single layer.
- 10
Cover the pan with a lid and simmer gently over low heat for twenty-five minutes.
- 11
Season the sauce with freshly cracked black pepper and rest for five minutes before serving.
Chef's tips
Always keep the cod refrigerated while desalting to maintain food safety. Avoid adding salt to the sauce, as the cod releases ample natural salinity during cooking.
Ingredient substitutions
- Orvieto Classico white wine → any dry regional Italian white wine like Grechetto or Trebbiano
- sultanas → dried dark raisins or dried sour cherries
Storage
Keep leftover cod in a sealed airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered frying pan over low heat with two tablespoons of water until piping hot.
Common mistakes to avoid
- •Shortening the desalting time, which leaves the fish aggressively salty.
- •Stirring the pan vigorously, which breaks the delicate flakes of cooked cod.
Serving suggestions
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