Neapolitan dishes are among the most famous in Italy. They are so numerous and diverse that they could fill entire cookbooks.
They are the fruit of ancient origins and cultural exchanges between the various peoples who lived, conquered and inhabited the Neapolitan city.
Traditional Neapolitan dishes are rich in flavors and textures and tell the story of the country’s liveliest and most beloved city.
Let's explore one of Naples' oldest and tastiest recipes with eclectic chef Francesco Muscariello, a true Neapolitan.
NEAPOLITAN-STYLE COD.
For this "poor man's dish" you only need a few ingredients: cod (soaked), peppers (green and yellow), very ripe tomatoes, onions, parsley, chilli pepper, flour, salt and olive oil.
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You start by scraping the skin of the cod, then you cut it into pieces, removing all the bones. Afterwards, you rinse and dry them well.
Then coat the pieces of fish in flour and fry them in plenty of oil.
Once the cod is fried, roast the skin of the peppers and then remove it. Clean them, wash them and cut them into strips.
Pour the oil into a pan and gently sauté the sliced onions. Dice the tomatoes and add them to the onions. Season with salt and cook until the tomatoes have absorbed all their moisture. Then add the peppers, chopped parsley, and a pinch of chili pepper. Let them soften, then add the previously fried cod pieces. Cover with a lid and cook over low heat for about 10 minutes.
Our NEAPOLITAN COD it is ready to be tasted and delight all palates.
Today, COD, born as a "POOR'S DISH", is increasingly appreciated and brought to the tables of even the most renowned restaurants and has created the growth of "themed" restaurants, where cod-based preparations are the house specialties.
Valeria Barbaraci
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