Baccalà pil pil with zucchine alla scapece (marinated courgettes)

by Chef Andrea Azzarito- APCI Delegation

Ingredients for 4 serves

  • 600 gr. - Baccalà (salted codfish fillets, desalted and rehydrated)
  • 30 ml - Olitalia Nocellara Monocultivar Extra Virgin Olive Oil
  • 2 -Sprigs rosemary
  • 1 - Clove of garlic
  • 1 gr. - Dry chilli pepper
  • 300 gr. - Courgettes
  • 1 l - Frienn deep-frying oil
  • 8 gr. - Salt
  • 1 gr. - White pepper
  • 1 - Sprig fresh lesser calamint
  • 200 ml. - Apple cider vinegar
Baccalà pil pil with zucchine alla scapece (marinated courgettes) 1
Baccalà pil pil with zucchine alla scapece (marinated courgettes) 2

Extra virgin olive oil

Monocultivar Nocellara Extra virgin olive oil

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For the pasta sauce

  • 1

    Cut the courgettes into 1/2 cm thick rounds, then spread them out on paper towels and leave to dry for 24 hours.

  • 2

    Deep fry them in plenty of FRIENN oil, then drain and leave to cool.

  • 3

    Put the codfish in a vacuum seal bag with 10 ml Nocellara – Monocultivar extra virgin olive oil, with the rosemary sprigs, the garlic, and the chilli pepper.

  • 4

    Seal the vacuum bag and immerse it in water at 56 C°/133° F for 20 minutes.

  • 5

    Take the cooking drippings out of the vacuum pack, then pour the liquid into a tall cylindrical container and whip it with a hand blender.

  • 6

    Add 10 ml of extra virgin olive oil very slowly, until the mayonnaise emulsifies and becomes thicker and creamy.

  • 7

    Season with salt and pepper.

Food plating and garnishing 

Place the courgettes on the bottom of the plate, then place the baccalà fillets on top and garnish with the mayonnaise.

Baccalà pil pil with zucchine alla scapece (marinated courgettes) 3


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