{"id":10310,"date":"2026-06-04T20:07:04","date_gmt":"2026-06-04T20:07:04","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10310"},"modified":"2026-06-04T20:07:09","modified_gmt":"2026-06-04T20:07:09","slug":"il-baccala-alla-cosentina-lequilibre-parfait-de-la-province-de-cosenza","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10310","title":{"rendered":"Il Baccal\u00e0 alla Cosentina \u2013 L\u2019\u00c9quilibre Parfait de la Province de Cosenza"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Dans l\u2019arri\u00e8re-pays calabrais, loin des ports et des c\u00f4tes, le <strong>baccal\u00e0<\/strong> est devenu au fil des si\u00e8cles un pilier de la cuisine familiale. Sa salaison permettait autrefois de le transporter depuis les zones maritimes jusqu\u2019aux villages de montagne, o\u00f9 il \u00e9tait cuisin\u00e9 avec les produits les plus simples : <strong>pommes de terre<\/strong>, <strong>poivrons<\/strong> et <strong>huile d\u2019olive<\/strong>. Le r\u00e9sultat ? Un plat rustique, color\u00e9, parfum\u00e9, qui incarne toute la douceur et la force de la province de Cosenza.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La version traditionnelle, appel\u00e9e <strong>Baccal\u00e0 alla Cosentina<\/strong>, repose sur une cuisson lente au four, o\u00f9 les ingr\u00e9dients sont dispos\u00e9s en couches successives. Le poisson reste moelleux, les l\u00e9gumes confisent doucement, et l\u2019huile d\u2019olive extra vierge apporte cette rondeur typique du Mezzogiorno.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\ud83d\uded2 Le Panier de l\u2019\u00c9picerie Fine<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">Huiles d\u2019olive extra vierge \u2013 L\u2019Or Liquide<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\">Conserves artisanales &amp; l\u00e9gumes \u2013 Le Potager Ensoleill\u00e9<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">il <strong>Baccal\u00e0 alla Cosentina<\/strong> (le cabillaud sal\u00e9 \u00e0 la mode di Cosenza).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Typique de la province montagneuse et c\u00f4ti\u00e8re de Cosenza, ce plat est une v\u00e9ritable institution locale qui r\u00e9unit le poisson et les l\u00e9gumes du soleil dans une cuisson au four d&rsquo;une simplicit\u00e9 d\u00e9sarmante.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Baccal\u00e0 alla Cosentina \u2013 Recette traditionnelle de Cosenza et cuisson au four<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Dans le Mezzogiorno, le <em>baccal\u00e0<\/em> (la morue ou cabillaud sal\u00e9) est un ingr\u00e9dient historique, autrefois consomm\u00e9 \u00e0 l&rsquo;int\u00e9rieur des terres car sa salaison permettait de le conserver et de le transporter facilement depuis les c\u00f4tes. \u00c0 Cosenza, on le sublime en le mariant aux pommes de terre et aux poivrons, cr\u00e9ant un plat rustique, color\u00e9 et incroyablement parfum\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C&rsquo;est une recette naturellement l\u00e9g\u00e8re et saine, o\u00f9 les ingr\u00e9dients sont dispos\u00e9s en couches successives dans un plat, puis lentement confits au four.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 La Recette Authentique<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Difficult\u00e9 :<\/strong> Facile<\/li>\n\n\n\n<li><strong>Cuisson :<\/strong> 45 minutes a 1 heure \u00e0 200\u00b0C<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 Le Panier de l&rsquo;\u00c9picerie Fine (Pour 4 personnes)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le Poisson :<\/strong> 600 g de baccal\u00e0 (morue) de qualit\u00e9 sup\u00e9rieure, <strong>d\u00e9j\u00e0 dessal\u00e9<\/strong> (laiss\u00e9 \u00e0 tremper dans l&rsquo;eau froide pendant 48 heures en changeant l&rsquo;eau r\u00e9guli\u00e8rement per retirer l&rsquo;exc\u00e8s de sel).<\/li>\n\n\n\n<li><strong>Les L\u00e9gumes :<\/strong> 4 belles pommes de terre et 2 poivrons (un rouge et un vert pour la couleur).<\/li>\n\n\n\n<li><strong>L&rsquo;Or Liquide :<\/strong> Une huile d&rsquo;olive extra vierge de caract\u00e8re tir\u00e9e de notre s\u00e9lection <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Or Liquide &amp; Condiments<\/a>.<\/li>\n\n\n\n<li><strong>Les Aromates :<\/strong> Du sel (avec mod\u00e9ration selon le dessalage du poisson) et du poivre noir fra\u00eechement moulu.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Les \u00c9tapes de Pr\u00e9paration<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Le Poisson :<\/strong> Prenez votre baccal\u00e0 bien dessal\u00e9, retirez d\u00e9licatement la peau et les \u00e9ventuelles ar\u00eates, puis coupez-le en morceaux r\u00e9guliers.<\/li>\n\n\n\n<li><strong>Les L\u00e9gumes :<\/strong> \u00c9pluchez les pommes de terre et coupez-les en rondelles pas trop \u00e9paisses. Lavez les poivrons, \u00e9p\u00e9pinez-les et taillez-les en fines lani\u00e8res o en rondelles.<\/li>\n\n\n\n<li><strong>L&rsquo;Assemblage en Couches :<\/strong> Prenez un grand plat allant au four (une pirofila). Versez un filet d&rsquo;huile d&rsquo;olive au fond, puis disposez une premi\u00e8re couche de pommes de terre et de poivrons. D\u00e9posez ensuite les morceaux de baccal\u00e0. R\u00e9p\u00e9tez l&rsquo;op\u00e9ration en alternant les couches et terminez par une couche de l\u00e9gumes pour prot\u00e9ger le poisson pendant la cuisson.<\/li>\n\n\n\n<li><strong>L&rsquo;Enfournement :<\/strong> Arrosez le tout g\u00e9n\u00e9reusement d&rsquo;huile d&rsquo;olive extra vierge et ajoutez un verre d&rsquo;eau au fond du plat. Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pendant 45 minutes \u00e0 1 heure. Le plat est pr\u00eat lorsque l&rsquo;eau s&rsquo;est compl\u00e8tement \u00e9vapor\u00e9e et que les l\u00e9gumes du dessus sont joliment dor\u00e9s et fondants.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udfad Les Variantes Gourmandes &amp; L&rsquo;Accord Mets-Vins<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Si la recette de base est d&rsquo;une puret\u00e9 absolue, de nombreuses familles calabraise aiment y ajouter une touche de caract\u00e8re suppl\u00e9mentaire :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pour plus de relief :<\/strong> Vous pouvez parsemer votre plat de quelques olives noires, de c\u00e2pres ou m\u00eame de champignons de Paris (champignons champignon) pour rehausser les saveurs umami du poisson.<\/li>\n\n\n\n<li><strong>Le Service :<\/strong> Ce plat se d\u00e9guste aussi bien chaud que ti\u00e8de. Pour l&rsquo;accompagner dignement et faire honneur au terroir calabrais, servez-le avec un verre de vin local, comme un <strong>Cir\u00f2<\/strong> (le roi des vins de la r\u00e9gion), dont la structure compl\u00e9tera merveilleusement la douceur des poivrons et le caract\u00e8re du baccal\u00e0.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\ud83d\uded2 <strong>Un doute sur les condiments ?<\/strong> Retrouvez nos plus belles huiles d&rsquo;olive et conserves artisanales directement dans notre cat\u00e9gorie<a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\">Le Potager Ensoleill\u00e9<\/a>pour donner \u00e0 ce plat ce go\u00fbt de soleil unique.<\/p>\n<\/blockquote>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"285\" data-id=\"10312\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6ewnJV5gaZvaW_wc_FadkgHaEd.webp\" alt=\"\" class=\"wp-image-10312\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6ewnJV5gaZvaW_wc_FadkgHaEd.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6ewnJV5gaZvaW_wc_FadkgHaEd-300x180.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"266\" data-id=\"10316\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.r4k4O_oXKvcor5YPHm5VZwHaEK.webp\" alt=\"\" class=\"wp-image-10316\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.r4k4O_oXKvcor5YPHm5VZwHaEK.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.r4k4O_oXKvcor5YPHm5VZwHaEK-300x168.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"250\" height=\"144\" data-id=\"10311\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.-A1h9u1KbTN8K6Z22zClwgAAAA.webp\" alt=\"\" class=\"wp-image-10311\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10313\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.LlB8fq3jNTGWXGEJdHHzmwHaE8.webp\" alt=\"\" class=\"wp-image-10313\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.LlB8fq3jNTGWXGEJdHHzmwHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.LlB8fq3jNTGWXGEJdHHzmwHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"239\" data-id=\"10315\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wePzdkXIixvGIFa2WaHyngHaDv.webp\" alt=\"\" class=\"wp-image-10315\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wePzdkXIixvGIFa2WaHyngHaDv.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wePzdkXIixvGIFa2WaHyngHaDv-300x151.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"274\" data-id=\"10314\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.dVC-lBRKLputisvKm9OSEQHaES.webp\" alt=\"\" class=\"wp-image-10314\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.dVC-lBRKLputisvKm9OSEQHaES.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.dVC-lBRKLputisvKm9OSEQHaES-300x173.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10317\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.oDzsQr1K-JVX9KivXVlJcwHaFj.webp\" alt=\"Il Baccal\u00e0 alla Cosentina \u2013 L\u2019\u00c9quilibre Parfait de la Province de Cosenza\" class=\"wp-image-10317\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.oDzsQr1K-JVX9KivXVlJcwHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.oDzsQr1K-JVX9KivXVlJcwHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Le Baccal\u00e0 alla Cosentina marie morue dessal\u00e9e, pommes de terre et poivrons dans une cuisson lente<br \/>\nau four. Un plat rustique, parfum\u00e9 et embl\u00e9matique de la province de Cosenza.<\/p>\n","protected":false},"author":1,"featured_media":10313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Le Baccal\u00e0 alla Cosentina : morue dessal\u00e9e pommes de terre et poivrons confits au four. Un plat rustique, parfum\u00e9 et embl\u00e9matique de la province de Cosenza. #Calabre #Baccal\u00e0 #CuisineItalienne #Cosenza #RecetteTraditionnelle #cosentina #morue #pommesdeterre #poivrons #cuissonsaufour #moruecalabraise","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6756],"tags":[7965,7967,6799,6765,7966,7971,6882,2284,6871,6876,6875,7968,6873,6868,7969,6793,7970],"class_list":["post-10310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","tag-baccala-cosentina","tag-baccala-pommes-de-terre-poivrons","tag-charcuterie-calabraise","tag-cuisine-calabraise","tag-cuisine-cosenza","tag-cuisine-du-mezzogiorno","tag-esprit-mezzo-giorno","tag-esprit-mezzogiorno","tag-fromage-calabrais","tag-fromage-italien","tag-monte-poro","tag-morue-calabraise","tag-pecorino-affine","tag-pecorino-artisanal","tag-plat-traditionnel-calabre","tag-porc-noir-calabre","tag-recette-baccala-four"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Il Baccal\u00e0 alla Cosentina \u2013 L\u2019\u00c9quilibre Parfait de la Province de Cosenza - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10310\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Baccal\u00e0 alla Cosentina \u2013 L\u2019\u00c9quilibre Parfait de la Province de Cosenza - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Le Baccal\u00e0 alla Cosentina marie morue dessal\u00e9e, pommes de terre et poivrons dans une cuisson lente au four. 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