Baccalà con i Ceci: A Hearty Italian Classic
Baccalà con i Ceci, or salt cod with chickpeas, is a traditional Italian dish that brings together the rich, savory flavor of baccalà with the earthy goodness of chickpeas. This recipe is simple yet packed with deep flavors, making it a perfect dish for a cozy family meal. The combination of tender fish, creamy chickpeas, and aromatic herbs creates a comforting and satisfying experience.
Whether you’re cooking for a special occasion or just a casual dinner, this dish brings the essence of Italian home cooking right to your table. Let’s dive into this flavorful recipe that can serve three people and will surely be a hit at your next meal.
Ingredients for Baccalà con i Ceci
| Ingredient | Quantity |
|---|---|
| Salted cod (baccalà, desalted) | 540g |
| Cooked chickpeas (precooked) | 400g |
| Peeled tomatoes | 400g |
| Water | 180g |
| Red onions | 70g |
| Fresh chili pepper | 1 |
| Rosemary | q.b. |
| Sage | q.b. |
| Extra virgin olive oil | q.b. |
| Fine salt | q.b. |
| Black pepper | q.b. |
| Thyme | q.b. |
Nutritional Information (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 38g |
| Carbohydrates | 35g |
| Fat | 30g |
| Fiber | 10g |
| Sodium | 900mg |
| Cholesterol | 50mg |
Instructions for Making Baccalà con i Ceci
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Prepare the Ingredients
Begin by preparing all the ingredients you’ll need for the recipe. If using pre-dissalted cod, cut the baccalà into 6 even pieces. If your cod isn’t already desalted, be sure to soak it overnight and rinse it thoroughly. Slice the red onion thinly and finely chop the fresh chili pepper. Strip the leaves from the rosemary sprigs and finely chop them as well. Keep all your ingredients organized for easy access while cooking. -
Saute Aromatics
In a large saucepan, heat a generous drizzle of extra virgin olive oil over medium heat. Once the oil is hot, add the sliced onions, chopped chili pepper, and rosemary. Stir the ingredients, allowing them to cook until the onions become soft and translucent, which should take about 3-4 minutes. The aroma of the onions and herbs will fill your kitchen, signaling the start of something delicious. -
Add the Tomatoes
Next, add the peeled tomatoes to the saucepan. Use a wooden spoon to break the tomatoes apart as they cook, allowing them to release their juices and create a rich tomato base. Add the water to thin out the sauce, stirring to combine all the ingredients. Season with salt and black pepper to taste, remembering that the baccalà will add its own saltiness. Stir occasionally, making sure the flavors meld together. -
Simmer and Blend
Once the tomatoes have softened, cover the saucepan with a lid and let the sauce simmer on low heat for about 10 minutes. After this time, remove the lid and use an immersion blender to carefully puree the sauce until smooth. This step helps to thicken the sauce and creates a creamy texture that pairs perfectly with the baccalà and chickpeas. Once blended, return the sauce to the heat. -
Add the Chickpeas and Baccalà
Add the cooked chickpeas to the sauce, stirring them in gently so they are fully coated with the rich tomato base. Carefully place the pieces of baccalà into the pot, ensuring they are nestled into the sauce. Let the dish simmer uncovered for another 10 minutes, stirring occasionally. The baccalà will absorb the flavors of the sauce while cooking to a tender perfection. -
Finishing Touches
Taste the sauce and adjust the seasoning with salt, pepper, and extra rosemary, if desired. When ready, remove the pan from the heat. Plate the dish, making sure to place the baccalà and chickpeas on each serving. Garnish with fresh thyme leaves to add a touch of brightness and color. -
Serve
Serve your Baccalà con i Ceci hot, ideally with some crusty bread on the side to soak up the flavorful sauce. The dish is best enjoyed when freshly made, allowing the flavors to shine through in each bite.
Cooking Tips and Variations
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Baccalà Substitutes: If you cannot find salted cod, you can substitute it with fresh or frozen cod fillets. Be sure to adjust the seasoning since fresh fish lacks the saltiness of baccalà.
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Herb Variations: Feel free to experiment with different herbs. Thyme, bay leaves, or even a bit of parsley can complement the flavors beautifully.
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Chickpeas: While this recipe uses precooked chickpeas, you can also cook dried chickpeas from scratch. Just remember to soak them overnight and cook them until tender before adding to the dish.
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Spice Level: If you prefer a spicier kick, increase the amount of fresh chili pepper or add a pinch of red pepper flakes to the sauce for extra heat.
Final Thoughts
Baccalà con i Ceci is a comforting and hearty dish that’s packed with flavor. Whether you’re making it for a weeknight dinner or a special occasion, this Italian classic is sure to impress. With its combination of tender fish, creamy chickpeas, and rich tomato sauce, every bite is a delicious reflection of traditional Italian cooking. Try this recipe today and bring a little taste of Italy to your table!
Feel free to adjust the recipe to your taste and enjoy it with loved ones for a cozy, flavorful meal.
