Italian
Baccalà Sandwich with Artichokes and Ricotta
by Chef Max Mariola · 1.1M subscribers on YouTube
A Roman sandwich with baccalà, Roman-style artichokes, and fresh ricotta.
- Difficulty
- medium
Ingredients
11 items- Romanesco ArtichokesRoman artichokes, cleaned and halved
- 1 pcsSalt Codone fillet of salt cod, soaked and desalted
- Fresh Ricottafresh ricotta, enough to spread on bread
- Breadbread for the sandwich
- Garlicused in cleaning artichokes? not added to pan.
- 1 pcsLemonlemon for rubbing artichokes
- Extra Virgin Olive Oilabundant olive oil for cooking artichokes
- Salt
- Pepperblack pepper
- Waterwater as needed
- Onion(optional) — optional: sliced onion for a spicy touch
Method
- Clean the artichokes: remove the tough outer leaves, cut off the tips, cut in half, and rub with lemon to prevent browning.
- In a large pan, heat abundant olive oil and add the artichokes. Sauté, season with salt and pepper, then add a little water and continue cooking until tender.
- Remove the skin from the baccalà fillet and cut it into cubes.
- Add the baccalà cubes to the artichokes, add water until halfway up the baccalà, and cook gently until the baccalà is tender.
- Assemble the sandwich: spread fresh ricotta on the bread, top with the artichoke and baccalà mixture, and season with pepper and a drizzle of olive oil.
- Optional: add sliced onion for a spicy kick.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
