Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spicy cod and aubergine stew baccalà e melanzana piccante 🎄. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Baccalà marries especially well with tomatoes, and who does tomatoes better than the people of Campania, home to Italy's best tomatoes? Remove your baccalà alla napoletana from the oven, sprinkle with a bit more chopped parsley for color, and serve with some nice, crusty bread. Full of the spicy flavours of the middle east. Serve with rice, couscous or flat bread.
Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have spicy cod and aubergine stew baccalà e melanzana piccante 🎄 using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄:
- Get 100 g cod fillets
- Take 1 aubergine washed and chopped
- Make ready Clove garlic chopped
- Get Peperoncino dried chilli
- Prepare Tin plum tomatoes
- Get 200 ml fish stock
- Take Glug of white wine
- Prepare Olive oil
- Get Fresh parsley to serve
- Make ready to taste Salt
I normally double them as I like things really spicy! Piccante, homemade Italian foodPiccante, homemade Italian foodPiccante, homemade Italian food. Welcome to PIccante, a family owned restaurant. Recette avec instructions en vidéo: Jamais les aubergines te donneront aussi faim !
Steps to make Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄:
- Fry garlic gently in olive oil. After a min or two add aubergine cubes and cook for about 5 minutes. Add wine and let it evaporate
- Add tomatoes and break down with a spoon. Add chilli, stock and stir. Simmer on low for about 25-30 minutes
- Now add cod fillets. Give a little mix. Cover and cook on low for another 10 minutes. Turn off the heat and leave for 10 mins to finish cooking in the sauce. Serve with fresh parsley 😀
Welcome to PIccante, a family owned restaurant. Recette avec instructions en vidéo: Jamais les aubergines te donneront aussi faim ! Crostoncino di polenta al nero di seppia, Melanzana Rossa di Rotonda DOP e Gorgonzola Piccante DOP Chef: Gianpiero Cravero, Ristorante Convivium (Novara) Preparazione. Place fillets in a lightly greased casserole dish. I dredged my cod into seasoned crushed tortilla chips and baked for fifteen minutes before adding the salsa.
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