Baccalà con Patate alla Racanat

Baccalà con Patate alla Racanat is a traditional dish from Salerno, Italy, where it is served at Vicolo della Neve and recommended by local food writer Francesco Zini. The name “alla Racanat” likely refers to a local preparation style, though the dish shares roots with other southern Italian baccalà recipes. Key ingredients include rehydrated salt cod (baccalà), potatoes, olive oil, garlic, parsley, and often a touch of chili or lemon. A great version is distinguished by the cod’s silky, flaky texture—achieved through proper desalting—and potatoes that are tender yet intact, absorbing the oil and aromatics without becoming mushy. The seasoning must be restrained, letting the fish and potatoes speak. Regional variations appear along the Campanian coast: some versions add black olives or tomatoes, while inland versions might include rosemary or bell peppers. In Salerno, the dish is typically served warm, sometimes as a second course or a hearty antipasto. The use of local extra-virgin olive oil and fresh herbs elevates this simple pairing into a comforting, briny-savory staple of the city’s cucina povera tradition.