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Baccalà alla napoletana (Neapolitan Baccala)



For the Baccalà:

1 kg Baccalà (dried salt cod)

1 cup Caputo Flour

Colavita Italian Extra Virgin Olive oil

For the sauce:

2 cloves of garlic, peeled and finely chopped

A few sprigs of fresh parsley, stems removed and finely chopped

1/2 cup Colavita Pure Olive oil

3 tablespoons Colavita Italian Extra Virgin Olive oil

2 x 400g Squisito Diced Tomatoes

200g  Zuccato Black Olives

1 tablespoon Zuccato capers

To Serve

A few sprigs of fresh parsley, stems removed and finely chopped


1. Start by soaking the salt cod for up to 24 hours in several changes of water. Drain the cod, pat it dry, and cut it into serving pieces.

2. To make the sauce, heat oil in a large saucepan and add the garlic, parsley, capers and olives. Cook for a couple of minutes. Add the tomatoes and cover the pan and simmer for about 20 minutes on a low heat.

3. While the sauce is simmering, heat olive oil in a frying pan on high. Lightly flour and fry your baccalà pieces in olive oil until they are lightly browned and cooked through. Transfer to a plate with paper towels to absorb the excess oil. Then transfer them to the sauce. When all the baccalà has been added to the sauce.

4. Now you have a choice: you can continue simmering the dish over the stove, or you can place the dish in a hot oven (200°C, 400°F) for 10-15 minutes, until the sauce has reduced to a nice consistency.

5. Remove your baccalà alla napoletana from the oven, sprinkle with a bit more chopped parsley for color, and serve with some nice, crusty bread.

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