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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Rome (Ghetto), Lazio
II
Description
Roman-Jewish in origin, this preparation of desalted salt cod braises the fillets in a sweet-sour sauce of olive oil, tomato, golden raisins, pine nuts, and roasted bell peppers — the agrodolce treatment that crosses the Roman ghetto's medieval Sephardic heritage. The cod is floured and lightly fried first to form a crust, then braised gently in the sauce for 15 minutes. The sweet-sour-savoury balance is delicate and intentional.
III
The Thread
—Fried fish in sweet-sour sauce with raisins and pine nuts — the direct Sephardic source of this Roman preparation Sephardic · Jewish
—Fried fish in sweet-sour marinade with raisins and pine nuts — the Northern Italian parallel with the same medieval Jewish origin Venetian
—Fish braised in sweet-sour sauce with citrus — the Southern Italian continuation of the same Sephardic influence Sicilian
IV
Flavour Context
Sweet-sour-savoury desalted cod in a sauce of roasted peppers, raisins, and pine nuts — five centuries of Sephardic heritage distilled into the Roman Jewish kitchen
Pillars V — VII
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