In August, we enter the heart of the patronal festivals and the evenings of Basilicata! In Basilicata, it’s not a real August without cod. We took the most iconic recipe of our tradition, that of Avigliano, and turned it into a light and refreshing cold dish, perfect for the hottest days of the year. A magical balance between the softness of the potatoes, the saltiness of the cod, and, of course, the crispy, golden note of our Peperone Crusco.
Ingredients (serves 4)
Senise IGP Peperoni Cruschi, whole in glass, already fried: 10 – 12 whole peppers
Pre-soaked cod: 600 g (thick, meaty cut)
Sila or Basilicata potatoes: 4 medium
Extra Virgin Olive Oil: as needed (plus oil for frying the cruschi)
Fresh parsley: one chopped bunch
Garlic: 1 clove (optional)
Salt and black pepper: as needed
Preparation
Boil the potatoes: Place the potatoes with their skin in salted cold water and cook until tender. Drain, let cool slightly, peel, and cut into chunks.
Cook the cod: In a separate pot, poach the cod in lightly salted water for about 8-10 minutes. Drain, remove the skin and any bones, then gently flake it into “petals” with your hands.
Combine and season: In a large salad bowl, combine the potato chunks and cod petals. Season with a generous drizzle of extra virgin olive oil, a pinch of pepper, the chopped fresh parsley, and, if desired, a clove of garlic (to be removed before serving).
The final touch: Open the jar of Peperoni Cruschi: place a few whole peppers on top of the dish and break others with your hands directly over the salad at the time of serving, to preserve all their fragrant crunchiness!
