Recipe by Pasquale Martinelli, chef at Bella Vitae in New York, from . Serves 4 as an appetizer.
Ingredients
4 cloves garlic, halved
3 cups tomato sauce (see recipe below)
1 1/4 pounds boneless, skinless cod, cut into 20 equal-sized pieces
4 tablespoons capers, rinsed
4 teaspoons Olio Santo (recipe follows)
2 teaspoons dried oregano, preferably wild
Fine sea salt
4 slices baguette, toasted
Directions
Preheat oven to 450. Divide garlic and tomato sauce evenly between 4 small earthenware dishes. Place 5 pieces cod in each dish. Sprinkle 1 tablespoon capers, 1 teaspoon olio santo, 1/2 teaspoon oregano, and a pinch of salt over cod in each dish. Bake until cod is cooked through, 15-20 minutes. Serve with baguette slices.
Wine ideas: This isn’t a shy fish dish, between the meaty cod and the strongly flavored sauces. Try a vermentino from the rugged, warm isle of Corsica, where this dish would be right at home. Domaine Leccia (about $20) makes one of the best; also look out for Clos Poggiale ($24). Tara Q. Thomas
Tomato Sauce
Recipe by Pasquale Martinelli. Makes enough for four servings.
Ingredients
2 pounds fresh plum tomatoes, quartered
1/2 cup extra-virgin olive oil
1/4 cup chopped white onions
1/4 cup finely chopped celery
1 teaspoon sugar
1 tablespoon fine sea salt
Directions
Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15-20 minutes.
Olio Santo
Makes 1/2 cup
Ingredients
5 to 6 small green or red hot peppers, preferably diavolicci, halved lengthwise or 8 teaspoons red-pepper flakes 1/2 cup olive oil
Directions
Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.
