Tips and tricks:
Before being cooked, the baccalà must be rehydrated and rinsed for two or three days.
Baccalà is a traditional Portuguese product that has been naturalised in Italy. It is Atlantic cod that has been salted and dried. This ancient recipe for preserving cod was seen as the basis for cooking fish in central southern Italy and Veneto.
Cod is a fish that is rich in proteins, iron, sodium and vitamin D. Cod liver oil, which is often used as a food supplement, can also help to improve your natural immune response since it is an important source of Omega 3 and vitamins A and D.
Although it is a lean fish, cod, like many other fish, is a source of omega 3 (essential fatty acids). Our bodies need omega-3 fatty acids, but cannot produce them ourselves, which is why it’s essential that you have these fats in your diet. Getting enough omega-3 fatty acids in your diet can help reduce triglyceride levels (a type of bad cholesterol).
Cooking at a low temperature preserves the nutritional value of the food since it prevents the loss of the most sensitive nutrients at high temperatures.