Baccalà alla Romana in Guazzetto con Peperoni
Rome (Ghetto), Lazio
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.