Baccalà carpaccio marinated in chilli-flavoured oil

by Chef Gaetano Alia – APCI Delegation

Ingredients for 4 serves

  • 800 gr. - Baccalà (salted codfish: de-salted, rehydrated, pat dried)
  • 1 -  Fresh onion
  • 100 gr. - Olitalia chilli-flavoured extra virgin olive oil
  • 250 gr. - Fresh green beans
  • 8 -  Fresh mint leaves
  • 10 ml. -  Extra virgin olive oil
  • 8 gr. -  Salt
  • 1 gr. - White pepper
Baccalà carpaccio marinated in chilli-flavoured oil 1
Baccalà carpaccio marinated in chilli-flavoured oil 2


Chilli pepper-flavoured

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  • 1

    Line up the baccalà fillets in an oven-proof dish, season them with the chilli-flavoured extra virgin olive oil, a pinch of salt and pepper, the thinly sliced onion, and the chopped mint leaves.

  • 2

    Allow the pieces of baccalà to marinate for one hour after covering the dish with cling film.

  • 3

    Steam the green beans for about 15 minutes, cool them down in some water with ice. Drain and set aside. Season the green beans with a pinch of salt, pepper, and a drizzle of extra virgin olive oil.


Food plating

Cut the marinated baccalà into thin slices to make a sort of carpaccio. Arrange them in the centre of the plate, laying the slices on top of the green bean salad.

Baccalà carpaccio marinated in chilli-flavoured oil 3


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