Codfish Pertecaregna Style: The Apennine Tradition
Discover Baccalà alla Pertecaregna , a dish that celebrates the rich culinary tradition of the Southern Apennines. Its name, derived from "pertecara" (plow in the Irpinian dialect), suggests a deep connection to the land and its agricultural traditions.
The Union of Mountain and Sea
Cod , a symbol of Italian gastronomic unity, was for centuries the only way to enjoy fish in inland regions, especially before the era of refrigeration. Towns like Somma Vesuviana in the province of Naples became historic centers for the cod trade in Southern Italy.
Cruschi Peppers: Red Gold
The crusco pepper , typical of Senise, is the ingredient that elevates this recipe. Dried and fried, these sweet, crunchy peppers are rich in vitamins and antioxidants, making the dish not only tasty but also healthy.
Ingredients for 4 people
- 800 g of desalted cod
- 10 dried cruschi peppers
- Extra virgin olive oil
- 1 clove of garlic
- Chopped parsley
Preparation
Start by desalting the cod, which is essential to the success of this dish. Cook it briefly in boiling water and pat dry.
For the cruschi peppers , remove the stem and some of the seeds. Fry them in extra virgin olive oil until crispy, then let them cool.
In the same oil, sauté the garlic until golden and then remove it. Then, in the same oil, heat the cod and combine everything.
Serve with chopped peppers and a sprinkle of fresh parsley.
Recommended Wine Pairings
Pair your dish with fresh, aromatic white wines, such as Coda di Volpe or Greco di Tufo , for a complete gastronomic experience.