Baccalà in Umido con Peperoni Cruschi e Patate Lucane

Basilicata

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Origin

Basilicata, southern Italy

Description

A quintessential Lucana preparation that bridges the region's two iconic ingredients: salt cod (baccalà) desalted over 48 hours, and peperoni cruschi — the dried, fried sweet peppers unique to Basilicata and Calabria. The baccalà pieces are dredged lightly in flour and browned in olive oil, then removed. In the same pan, thinly sliced onion is softened, diced waxy potatoes are added and partially cooked, followed by crushed San Marzano tomatoes, torn peperoni cruschi (briefly fried separately to maintain their crunch) and the browned baccalà. The stew braises covered for 20 minutes until the potatoes are fully tender and the baccalà has absorbed the paprika sweetness of the cruschi. Finished with chopped flat-leaf parsley and raw olive oil.

III

The Thread

—Desalted salt cod braised with potato in an olive-oil base, where the cod's salinity seasons the dish while absorbing surrounding flavours Portuguese

—Salt cod braised in a sweet dried pepper sauce — the dried choricero pepper plays a role parallel to Basilicata's cruschi Spanish · (Basque)

—Salt cod combined with peppers and olive oil in a slow-cooked preparation, building complexity through extended heat exposure Provençal · French

Flavour Context

Sweet, smoky cruschi pepper; savoury desalted cod; tomato acidity; starchy potato absorbing all surrounding flavours; the dish is earthy, piquant and deeply satisfying.

Pillars V — VII

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