Italian
Scapece di Baccalà e Zucchine
by cookwithfez · 25.3K subscribers on YouTube
Zucchini scapece with the addition of milk-poached cod, fried and dressed with vinegar, mint and garlic. An intense-flavored dish from the Campania tradition.
- Difficulty
- medium
Ingredients
12 items- Desalted Salt Cod
- Milk
- 2 pcsGarlicfor cooking
- Parsley Stems
- Lemon Zest
- Zucchini
- Frying Oilfor frying
- Extra Virgin Olive Oilfor dressing
- 2 tbspWhite Wine Vinegar
- Fresh Mint
- Fresh Parsleychopped
- Salt
Method
- Cut the desalted cod into large pieces (about 5 cm).
- Place the cod in a pot with milk, two crushed garlic cloves, parsley stems and lemon zest. Bring to a boil and cook for about 20 minutes, until the cod flakes easily.
- Meanwhile, cut the zucchini into thin rounds.
- Heat abundant frying oil. Fry the zucchini in batches until golden. Drain and dry on paper towels.
- Season the fried zucchini with fresh oil, two tablespoons of vinegar, torn fresh mint, chopped parsley and one minced garlic clove. Adjust salt.
- Remove the skin from the cooked cod and flake the flesh. Fold into the dressed zucchini, stirring gently. Adjust salt.
- Refrigerate for at least one hour before serving.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
