Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia.
In this recipe we find Aceto Balsamico Tradizionale di Reggio Emilia PDO, it has a penetrating and persistent aroma with pleasant acidity.
Chop the salt cod into 1-inch squares and soak in water for 24 hours, changing the water frequently. Pat dry and dip in the flour. Sauté with a crushed clove of garlic in the olive oil. Take off the heat and leave to cool. Prepare a marinade in a large bowl with the oil, olives, capers, finely chopped parsley, chopped garlic, oregano and a Tbs of Traditional Balsamic Vinegar of Reggio Emilia PDO. Add the salt cod to the marinade and leave for 6-8 hours, turning it occasionally so all the cod takes on the flavor of the marinade. Serve cold with some freshly ground pepper and the rest of the Traditional Balsamic Vinegar of Reggio Emilia PDO.