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La Cucina del Gusto by Chef Carmen


Neapolitan Baccalà


Black olives, capers, oregano, cherry tomatoes sauce.


first of all, if you buy a piece of baccalà under salt, it has to be socked in water for minimum 3 days and you have to change water 4 times a day every day in a way that all the salt disappears. After that you prepare the cherry tomato sauce in a frying pan (see the cherry tomato sauce receipt) and add in: chopped black olives, capers, a pinch of oregano. Add at the end the baccalà cut in big pieces and cook for 3 minutes maximum.

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