Dievole's blog

Baccalà confit

Today’s recipe is simple enough, but it has two big secret ingredients: Chianti Classico DOP extra-virgin olive oil, which will infuse itself with the aromas, and the red Bolgheri DOC Tenuta Le Colonne, which will bring out the taste.

Let’s start, though, by preparing the other ingredients.

400 grams of desalted cod, 200 grams of black cabbage (or another vegetable of a similar season), 4 bulbs of wild garlic (or Welsh onions), and Chianti Classico DOP extra-virgin olive oil. Clean the cod by removing the skin and the bones.

Divide into portions and place in a frying pan, still cold. Completely submerge the cod in extra virgin olive oil and let cook over a low heat for around 10 minutes, until little drops of “cod milk” start to form. Cook for another 10/12 minutes beyond this point, still over a very moderate heat, and then drain.

Wash the black cabbage and put it in boiling water for two minutes (alternatively, you can steam it for five minutes). Drain the cabbage and toss it for two minutes in a very hot pan, with a dash of olive oil and 1 clove of garlic.

Cut the garlic bulbs in half and steam them for 7-10 minutes, depending on their size, and cook both sides of the fish on the grill (about 2 minutes per side). Take everything off the flame before you season it, and sprinkle with salt and pepper to taste.

One last suggestion? Try the dish with a Bolgheri DOC Tenuta Le Colonne, a red wine with two souls: one warm, like the shade of a hillside, and the other fiery, like the sun on the first waves in the morning. You’ll find it in the Bolgheri Summer Collection: https://dwineclub.it/campaigns/vigna-non-si-ferma/it