Baccalà alla Cappuccina is a delicious fish dish typical of Italian cuisine. Its origins trace back to the gastronomic tradition of Sicily, but it is popular throughout the country. The baccalà is prepared with a creamy sauce based on butter, olive oil, breadcrumbs and fragrant spices such as cinnamon and nutmeg. Caramelized onions and anchovies give the dish a unique and irresistible flavor. Served hot, it is a tasty main course rich in flavors.
Cut the salted cod into pieces, remove any bones and dust with flour
In a pan, sauté the sliced onions in olive oil and butter, then add the pieces of fish and lightly brown them, adding a little water
Add the anchovy fillets, bay leaves, raisins and pine nuts, cinnamon, nutmeg, sugar and salt
Cover with water, sprinkle with breadcrumbs and cover with a lid
When the water has evaporated, place the casserole in a moderate oven until the surface is slightly browned and a little sauce remains on the bottom (add more water during cooking if necessary)
Frying pan
Casserole dish
Knife
Italy, Sicilia
| Energy (kcal) | 167.77 |
| Carbohydrates (g) | 3.4 |
| of which Sugars (g) | 3.4 |
| Fat (g) | 8.28 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 19.9 |
| Fiber (g) | 0.55 |
| Sale (g) | 2.24 |
