Baccalà alla lucana

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Baccalà alla lucana is a traditional Italian dish originating from the region of Basilicata, also known as Lucania. This dish features salted cod, known as baccalà, which is a staple in many Italian coastal and inland regions.

Ingredients

The primary ingredients for Baccalà alla lucana include:

• Salted cod (baccalà)
• Tomatoes
• Onions
• Garlic
• Olive oil
• Black olives
• Capers
• Parsley
• Chili pepper (optional)
• Salt and pepper to taste

Preparation

The preparation of Baccalà alla lucana involves several steps:

1. **Soaking the Baccalà**: The salted cod must be soaked in water for at least 24-48 hours to remove the excess salt. The water should be changed several times during this period.
2. **Cooking the Sauce**: In a large pan, heat the olive oil and sauté the chopped onions and garlic until they become translucent. Add the chopped tomatoes, black olives, capers, and chili pepper (if using). Cook the mixture until the tomatoes break down and form a sauce.
3. **Adding the Baccalà**: Cut the soaked baccalà into pieces and add them to the sauce. Simmer the mixture until the fish is cooked through and tender, which usually takes about 20-30 minutes.
4. **Final Touches**: Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.

Serving

Baccalà alla lucana is typically served hot, often accompanied by crusty bread or polenta. It can be enjoyed as a main course and is especially popular during the Christmas season and other festive occasions.

Cultural Significance

The dish is a reflection of the Mediterranean diet and showcases the simplicity and richness of Lucanian cuisine. The use of preserved fish like baccalà is a testament to the region's historical reliance on preserved foods, which were essential for survival in times when fresh fish was not readily available.

Related Dishes

• Baccalà alla vicentina
• Baccalà mantecato
• Baccalà alla napoletana

See Also

• Italian cuisine
• Basilicata
• Salted cod