January: Winter Taste.

In order to face Winter and the coldest months of the year, our body preferably requires low-calorie and protein-rich foods. “Baccalà e Ceci” (salt cod and chickpeas) is the perfect idea that blends the new year “good intentions” with ingredients deeply linked to the history of the Puglian land. A simple and well-balanced cuisine, with the unique flavors of the Mediterranean tradition.

In the cold months such as January and February, when the land rests to be ready for spring and the sea conditions are not suitable for fishing, salt cod and legumes are tasty and easily-available raw materials, as always well preserved in the houses of farmers and masserie.

“Baccalà”, the common salted cod, with an intense flavor and dense flash, is a lean fish, source of protein, phosphorus and Omega 3.
Low in fat and sodium, it is usually linked to the culture of the Nordic countries, but it represents one of the most characteristic courses in the traditional Christmas Eve dinner.

Salt cod can be combined with a tasty chickpea soup. These common legumes, which ensure adequate protein and fiber intake in the diet, are prepared in typical earthenware pot according to the traditional grandparents’ cooking method.
Thanks to slow cooking, it is possible to preserve the natural flavor and nutritional properties.

With such a poor but tasty dish, everyone can rediscover the magic of waiting, the tastes and preparations of the past, the warm atmosphere of a convivial family lunch.

Photo credit: agrodolce.it