Baccalà with Cruschi Peppers

Ensure the Baccalà has been desalted for at least 48-72 hours, changing the water every 8-12 hours. Pat the desalted Baccalà dry with paper towels and cut it into serving-sized pieces, removing any large bones if present.

Peel the Potatoes and cut them into uniform cubes, approximately 2-3 cm in size. Place the potato cubes in a pot, cover them with cold water, add 5g of Fine sea salt, and bring to a boil. Cook until tender, about 10-15 minutes, then drain thoroughly.

In a large, heavy-bottomed pan, heat 100g of Extra-virgin olive oil over medium-high heat until shimmering but not smoking. Add the Peperoni cruschi, one by one or in small batches, frying them for only a few seconds on each side until they become crisp and bright red. Be careful not to burn them, as they will turn bitter. Remove the Peperoni cruschi with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.