Baccalà au gratin, the Molise recipe for Christmas Eve – Italian Cuisine


The cod au gratin, in Molise arracanato, is a typical dish of Molise that is prepared on the occasion of Christmas Eve, when traditionally it is eaten lean

  • 800 g desalted cod fillet
  • 200 g of stale bread crumbs
  • 40 g walnut kernels
  • 40 g raisins
  • 8 pcs dried figs
  • parsley
  • garlic
  • cooked must
  • extra virgin olive oil

For the recipe of cod au gratin, clean the cod, removing all the thorns and place it in a pan suitable for passing from the oven to the table. Coarsely blend the breadcrumbs.
Chop the figs, walnuts and raisins. Finely chop a sprig of parsley with 1 clove of garlic and distribute part of it on the cod. Mix the remaining mince with the breadcrumbs and the chopped dried fruit. Season the fish with a drizzle of cooked must, then cover it with the mixture of bread and dried fruit. Drizzle with a drizzle of oil and bake at 180 ° C for about 20 minutes.

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