Baccalà Ripieno di Cremoso di Anacardi e Scalogno Caramellato

Baccalà ripieno di cremoso di anacardi e scalogno caramellato is a contemporary Italian dish that reinterprets the classic salt‑cod tradition. The dish originates from Trevignano Romano, on the shores of Lake Bracciano in Lazio, where it is served at the venue Agro Lago. It was created by the chef known as Franchino Er Criminale, who blends local lake‑side sensibilities with modern plant‑based techniques.

The preparation centres on baccalà (salt cod), which is rehydrated, deboned, and often formed into a pocket or roll. This is stuffed with a creamy emulsion of cashew nuts (cremoso di anacardi) and caramelised shallot (scalogno caramellato). The cashew cream provides a velvety, dairy‑free richness, while the caramelised shallot introduces a deep, sweet‑savory counterpoint to the cod’s brininess. A great version achieves a delicate balance: the baccalà remains moist and flaky, the stuffing is luscious without being heavy, and the exterior may be lightly crisped or glazed.

Regional variations of baccalà abound in Italy—from the whipped baccalà mantecato of Venice to the stewed baccalà alla vicentina. This stuffed interpretation, however, stands apart for its use of cashew cream and its location in Lazio, far from the northern strongholds of salt‑cod cookery. At Agro Lago, Franchino Er Criminale’s dish reflects a dialogue between tradition and innovation, turning a humble preserved fish into a refined, plant‑accented specialty.