Chili powder
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Spicy honey
Ampoule holders
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Gift Ideas
Cod Mbriaco with Pimenta De Neyde
Baccalà, or salt cod, lends itself to be cooked in many different ways making appetizers, first or second courses. We propose this easy-to-make recipe originating from Sicily; we have combined a chili pepper that is not very spicy but has a strong flavor, the Pimenta De Neyde.
Ingredients
- 400 gr Codfish
- Half a glass of dry white wine
- Half a chopped white onion
- 1-2 Chilies Pimenta De Neyde fresh or dried powdered
- 1 Spoonful of tomato paste
- 2 Tablespoons of raisins
- 2 tablespoons of pine nuts
- Extra virgin olive oil
Instructions
- Baccalà, or salt cod, lends itself to be cooked in many different ways making appetizers, first or second courses. We propose this easy-to-make recipe originating from Sicily; we have combined a chili pepper that is not very spicy but has a strong flavor, the Pimenta De Neyde. In a frying pan put extra virgin olive oil and chopped onion; when wilted put cod and brown it, deglaze with half a glass of dry white wine. After a few minutes of cooking add raisins, pine nuts and a tablespoon of tomato paste diluted in half a glass of water. As soon as it starts to boil lower the heat and let the sauce dry out until it becomes thick, taste and adjust the salt if needed. Arrange the cod fillets on the plate, drizzle with the sauce and add a few rounds of fresh chili and enjoy.
