Cod with cappuccina, the recipe of the friars – Italian Cuisine

Do you want a new idea to cook this fish? Try this ancient recipe of Friulian origins, which has come down to the present day

Cook the fish in a different way it is not easy, either for the particular taste of fish, or for the combination of flavors that are not always easy to balance. A mouth-watering recipe, which features the cod, or the cod put in salt, is the cod with cappuccina, typical of Friuli regions, but also adopted in Veneto and Trentino.

A dish that, as the name implies, was invented by Capuchin friars centuries ago and that has come down to the present day. A sweet and sour recipe that includes raisins and cinnamon.

Below we offer you the original recipe, approved by Baccalà brotherhood; in our gallery, however, some curiosity historical and some suggestion to make it even better.

The recipe of cod with cappuccina


Here are the ingredients for 4 people: 250 gr corn flour, 2 slices of soaked and desalted cod (about 400 gr each), flour to taste, 2 white onions, 2 bay leaves, 4 anchovies or anchovies in oil, 1 stick of cinnamon, nutmeg to taste, 2 dl of milk, 2 tablespoons of raisins, 2 tablespoons of pine nuts, grated bread to taste, extra virgin olive oil to taste, salt and pepper to taste.


You need cornmeal to prepare polenta, an irreplaceable side dish of this dish. Then, dilute the corn flour in 1 liter of salted boiling water and stir frequently, for about an hour. When it is dense, pour it into an ovenproof dish. In the meantime, rinse the 2 slices of cod under running water, remove the skin and thoroughly clean them.

Then, put them back in the flour, brown them in a pan with a drizzle of oil and set them aside. Now is the time to prepare the filling: slice the onions into rings and fry in the bottom of the cod. Wet with 1/2 glass of water and let it dry. Then add the chopped anchovies, put the pieces of cod in a pan and add the spices (the cinnamon stick, a little grated nutmeg and a minced pepper).

Finally, add the pine nuts, raisins, bay leaves and milk. Cook over medium heat for 10 minutes. Pick up the baking dish where you had already poured the polenta, place the cod and its stuffing on top. Now give a dusting of breadcrumbs and cook au gratin in the oven for about 5 minutes.

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