Baccalà alla perticaregna
A typical dish of Bisaccia is “baccalà alla perticaregna”

INGREDIENTS
Salt cod
Olive oil
Red hot dry pepper
Garlic

DIRECTIONS
Heat in boiling water the salt cod. Drain the cod after cooking. In a separate pan, fry olive oil with garlic and hot pepper.
Season with oil in the “spasetta” – a special type of pan – and serve.
Accompany the dish with a good glass of red wine of Irpinia.

Add to favorites