Baccala’ in umido Neapolitan style

Name: Baccala’ in umido Neapolitan style
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp. Olive oil; 1/2 ㅤ Yellow onion, shreds; 16 oz. Cod fillet; 5 oz. All-purpose flour; 1/2 tsp. Ground black pepper, divided; 1¼ tsp. Salt, divided; 14½ oz. Ready-cut diced tomatoes; 1/4 cup White wine; 1 tbsp. Dried oregano; 1 oz. Capers; 2 oz. Black olives; 1 tbsp. Chopped parsley; Garnish; 1 tbsp. Chopped parsley

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.

Chef Enrico Alaggia

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

3 tbsp. Olive oil
1/2 ㅤ Yellow onion, shreds
16 oz. Cod fillet
5 oz. All-purpose flour
1/2 tsp. Ground black pepper, divided
1¼ tsp. Salt, divided
14½ oz. Ready-cut diced tomatoes
1/4 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