BACCALA al FORNO

 BACCALA al FORNO 

“Baked Salted Cod ”

Category:	Appetizer
Yield:	4 portions
Nos portion/Portion size:	800 g
Preparation Time	30 minutes
Cooking Time	60 minutes
Total time	1Hour 30 minutes

RECIPE
Ingredients	Unit	Gross weight
Salted Cod	KG	1
Potato	KG	1
Black olives	G	100
Cherry Tomato	G	250
Panko	G	150
Vegetable stock	ML	80
White wine	ML	100
Parsley	About	About
Oregano	About	About
Garlic	G	20
EVOO	About	About
Salt & Pepper	About	About
METHOD
Peel the potatoes, wash them, and cut them into 2-3 mm thick slices using a mandolin. Place them in a bowl and season with a drizzle of oil, salt, and pepper. Mix the panko with the crushed garlic, chopped parsley, salt, and pepper, and set aside. Wash the cherry tomatoes, cut them in half, and set aside. Cut the cod into pieces about 4-5 cm wide, place them in a bowl, and season with a drizzle of oil, oregano, and pepper. Gently grease the baking dish with oil, arrange a layer of potatoes (half of them) on the bottom, slightly overlapping them and covering them completely. Sprinkle the potatoes with half of the breadcrumb mixture, and arrange the cod evenly over the entire surface. Drizzle with a little white wine and sprinkle with half of the cherry tomatoes and half of the black olives. Finally, finish with another layer of potatoes, also slightly overlapping. Add the broth, sprinkle the potatoes with the remaining breadcrumbs, a little oregano, the remaining cherry tomatoes, and the olives. Bake the cod pan in a preheated oven at 180°C (350°F) for 45-50 minutes. Place the pan under the broiler for another 10 minutes, until a beautiful golden crust forms. Remove the cod pan from the oven and let it rest for 10 minutes before serving.