Non-VegetarianMolisana cuisine Main Course

Baccalà con Peperoni Cruschi Molisano

Name: Baccalà con Peperoni Cruschi Molisano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Molisana
Ingredients: 800 g desalted salt cod (baccalà ammollato); 40 g dried sweet peppers (peperoni cruschi); 120 ml Extra virgin olive oil; 3 cloves Garlic; 50 g Plain flour; 15 g fresh flat-leaf parsley; 1 pinch Black pepper

Crisp fried salt cod finished with crunchy dried sweet red peppers, known locally as baccalà con i paparoli secche, a classic inland Molisano feast dish.

🇮🇹Italy· Molise

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 485 kcal

Ingredients

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Servings

800 g desalted salt cod (baccalà ammollato) — cut into 4 thick portions and dried well
40 g dried sweet peppers (peperoni cruschi) — around 8 to 10 whole dried red peppers
120 ml Extra virgin olive oil — good quality Molisano oil for shallow frying
3 cloves Garlic — peeled and lightly bashed
50 g Plain flour — for dusting the fish
15 g fresh flat-leaf parsley — finely chopped
1 pinch Black pepper — freshly cracked

Equipment

•Wide heavy skillet
•Tongs
•Slotted spoon
•Kitchen paper
•Shallow dish

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 28 g
carbs: 16 g
fibre: 3 g
protein: 42 g
calories: 485 kcal

Instructions

1
Wipe the dried peppers with a clean dry cloth and remove the stems and seeds.
2
Heat the extra virgin olive oil in a wide skillet over medium-low heat.
3
Add the dried peppers and flash-fry for 15 to 25 seconds, turning constantly until they brighten and puff.
4
Transfer the peppers immediately with a slotted spoon to kitchen paper to cool and crisp.
5
Dust the thoroughly dried baccalà portions in plain flour, tapping off any excess.
6
Add the crushed garlic cloves and the floured fish pieces to the remaining hot oil in the pan.
7
Fry the fish over medium heat for 4 to 5 minutes until the underside is crisp and golden.
8
Turn the fillets carefully and cook for another 4 to 5 minutes until cooked through.
9
Discard the garlic cloves and transfer the golden cod to a warm serving platter.
10
Top the hot fish with the shattered crisp peppers and chopped fresh parsley before serving.

Chef's tips

Dried peppers burn within seconds, so keep the heat moderate and remove them the moment their colour turns bright red. Ensure the baccalà has been fully desalted in fresh water for at least 48 to 72 hours beforehand. Patting the fish completely dry before flouring ensures a crisp crust rather than a soggy coating.

Ingredient substitutions

dried sweet peppers (peperoni cruschi) → dried Senise sweet peppers or mild dried Spanish choricero peppers
plain flour → fine rice flour for a gluten-free crust

Storage

Store leftover fried cod and peppers in a covered container in the refrigerator for up to 2 days.

Reheating

Reheat the fish gently in a dry skillet over medium heat until hot, adding the crisp peppers at the very end.

Common mistakes to avoid

•Leaving dried peppers in the oil for more than 30 seconds, which turns them black and bitter.
•Frying wet baccalà straight from soaking without thorough drying, causing oil to splatter and preventing a crisp crust.
•Adding salt to the dish before tasting the desalted cod, which may already hold enough residual seasoning.

Serving suggestions

Serve immediately with crusty rustic durum wheat loaf to mop up the pepper-infused oil.Accompany with boiled or pan-fried seasonal wild greens such as chicory or broccoli rabe.