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A classic recipe from naples, baccalà alla napoletana blends the robust flavors of cod with a vibrant medley of tomatoes, olives, and capers Discover the true taste of naples with this classic bacalao alla napoletana recipe This dish encapsulates the heart of mediterranean cuisine, offering a comforting and authentic italian experience.
This recipe transforms humble salted cod into a hearty meal, beautifully simmered in a fragrant tomato sauce and complemented by the brininess of olives and the creaminess of yukon gold potatoes. Baccala alla napoletana, a classic dish hailing from the vibrant streets of naples, italy, is a delightful combination of salt cod, tomatoes, olives, and capers that embodies the essence of mediterranean cuisine. Just follow the instructions below and you will have a delectable secondo in no time.
Drain the cod, pat it dry, and cut it into serving pieces
It’s a great appetizer, or light first course next to a green salad But one more substantial way of eating it is by preparing it the neapolitan way — saucy, a little salty and all too delicious Preparing it this way will serve as a full meal in and of itself.
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