Baccalà is one of the traditional dishes of Roman cuisine and it is the Italian name to cod fish which has been preserved in salt.
This particular recipe of Albano Laziale is a variation with potatoes that takes the name of "Baccalà alla Pirocca" from the surname of its creator.
The fish is cooked over low heat, preferably in a wood-fired oven, together with a lightly fried garlic, onion and chilli pepper. Halfway through cooking, add the potatoes.
It is ideal to enjoy with a good glass of white wine from the Castelli Romani.
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