Recipe Overview
Baccalà with Rapini is a rustic Tuscan seafood preparation built around properly desalted salt cod. The cod is lightly floured and fried for structure, then finished gently in a tomato, garlic and white wine sauce with potatoes and cooked chickpeas. Blanched rapini is sautéed separately so its pleasant bitterness stays distinct and balances the savory fish and olive oil.
Chef Notes
The quality of this dish depends first on desalting. Taste the fish before seasoning the sauce. Keep the cod intact during frying and simmer it gently so it absorbs the tomato and wine without breaking apart. Blanch the rapini only until tender, then finish it quickly with garlic, olive oil and chile so the greens remain vibrant and pleasantly bitter.
Connected Experience
Changing servings updates ingredient quantities, inventory preview, labor allocation and live recipe costing. Baccalà, rapini, garlic, parsley, olive oil, potato, flour, salt and pepper use shared Tuscany Cuisine ingredient identities so the page can feed Menu Builder, Secondi production, Live Inventory, purchasing and receiving.
Ingredients
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Baccalà / Salt-Cured Cod — 454 g, desalted and patted dry
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Canned Peeled Tomatoes — 285 g, blended
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Garlic — 3 g, minced
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Cooked Garbanzo Beans — 115 g, cooked and drained
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Extra Virgin Olive Oil — 120 ml, divided
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Dry White Wine — 150 ml, for deglazing
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Potatoes — 454 g, peeled and diced
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Rapini / Broccoli Rabe — 285 g, trimmed, blanched and drained
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Red Chili Flakes — 2 g, divided
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Italian Flat-Leaf Parsley — 28 g, chopped
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All-Purpose Flour — 40 g, for light dusting
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Sea Salt — to taste, season only after tasting the desalted cod
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Freshly Ground Black Pepper — to taste, freshly ground
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Preparation
- Soak the salt-cured cod in cold potable water under refrigeration for 2 to 3 days, changing the water daily. Pat dry, portion, and dust lightly with all-purpose flour.
- Heat part of the extra virgin olive oil in a large skillet and fry the floured cod until lightly golden on both sides. Remove and drain.
- Add the remaining olive oil and gently sauté the minced garlic, part of the parsley, and red chili flakes until fragrant. Deglaze with dry white wine and reduce briefly.
- Add the blended canned peeled tomatoes and cooked garbanzo beans. Return the cod to the pan, add the diced potatoes, cover, and simmer gently until the potatoes are tender and the sauce has thickened, about 45 minutes.
- Blanch the rapini until just tender, drain well, then sauté briefly with olive oil, garlic, and a small amount of chili flakes.
- Arrange the rapini on the plate or platter, set the baccalà over it, spoon the tomato-potato-chickpea sauce around the fish, and finish with chopped parsley.
Service Suggestions
- Serve the baccalà hot over or beside the sautéed rapini so the bitter greens balance the savory fish and tomato sauce.
- Keep the potatoes intact enough to hold their shape while allowing the sauce to become naturally thick and rustic.
- Finish with fresh parsley and a restrained drizzle of extra virgin olive oil just before service.
Dietary / HACCP Notes
- Contains fish and wheat/gluten from the flour dusting; dairy-free as written.
- Keep the baccalà refrigerated throughout the 2–3 day desalting period and change the soaking water with clean potable water as scheduled.
- Taste the desalted fish before adding salt because final sodium varies substantially with cure, thickness, and soaking.
- Follow the operation’s approved HACCP controls for chilled fish storage, cooking, hot holding, cooling, and reheating.
| Calories | 360 |
| Protein | 34 g |
| Carbohydrates | 14 g |
| Fat | 18 g |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Variable after desalting |