{"id":17099,"date":"2013-08-29T08:00:21","date_gmt":"2013-08-29T06:00:21","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/roman-style-stewed-salt-cod-cod-with-tomato-raisins-and-pine-nuts\/"},"modified":"2026-08-27T14:04:36","modified_gmt":"2026-08-27T12:04:36","slug":"roman-style-stewed-salt-cod-cod-with-tomato-raisins-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/roman-style-stewed-salt-cod-cod-with-tomato-raisins-and-pine-nuts\/","title":{"rendered":"Roman-style stewed salt cod (cod with tomato, raisins, and pine nuts)"},"content":{"rendered":"

Today it’s time for “baccal\u00e0 in umido alla romana”, also known as “in” or “al” guazzetto<\/em> (the little sauce) cod; with a tomato, raisin, and pine nut sofrito. This is a recipe originating from Judeo-Roman cuisine, but over time, it became the official dish for Christmas Eve for many years. Nowadays, however, this tradition has been somewhat lost and it is eaten throughout the year. There is no single way to prepare the guazzetto<\/em>, and other cities in Italy have very similar dishes within their own recipe books. In fact, you will have already noticed that around here we cook variations on the same theme that are very similar, if not identical. And whoever says here, says anywhere in the Mediterranean.<\/p>\n

\"Roman-style<\/a><\/p>\n

In Roman restaurants and rosticcerie<\/em>, it is very common for them to offer you fish on Fridays, and especially cod. Being the capital of a country where the Catholic religion influences the lives of its inhabitants in a more than active way, whether they are believers or not, it happens that, for example, the tradition of not eating meat on Fridays is much more alive than it is around here. One of my weaknesses was buying fried alla romana<\/em> (like the calamari) at a neighborhood rosticceria<\/em> called Poulet R\u00f4ti<\/a>. If you go to Rome and feel like buying prepared food, I recommend you stop by there. Apart from the fried alla romana<\/em> cod fillets, they have some wood-roasted chickens, some fried ham calzones, and some remarkable polpette<\/em>. Although it is not in the center of Rome, from Termini, with the new metro line, you can get there in less than a quarter of an hour. Oh… What a bout of nostalgia… I’ll leave you. I’m going to watch a video<\/a>…<\/p>\n

\"Roman-style<\/a><\/p>\n

Oh, by the way: Buy the cod already desalted. If that’s not possible or you don’t want to, do it just as the super Carme Ruscalleda says in Cocinar para Ser Feliz<\/i>: Once cut, with the skin side up, just covered with water and in the fridge for 5 days. Change the water on the 6th day, calculating 4 liters of water per half kg of dried cod. Leave it for another 12 hours in this water. If you like it with a touch of salt, it will be ready. If you want it even less salty, leave it in the water for a couple more hours.<\/p>\n

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The latest video recipes from my channel!<\/h3>\n\n
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