Baccala Alla Calabrese Recipes

BACCALA ALLA ROMANA

Baccala alla Romana image

Provided by Food Network

Number Of Ingredients 10

Ingredients

1 1/2 pounds salt cod
2 tablespoons raisins
2 tablespoons pine nuts
3 tablespoons plus 1 tablespoon olive oil
1 large onion diced
2 garlic cloves crushed
1 dried chili pepper
18 ounces ripe tomatoes chopped, peeled, and seeded
Juice of 1 orange
Fresh ground pepper, to taste

Steps:

Be sure to soak the fish for 2 days in fresh water. Change water every 5 hours. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Cut the fish into 2 large fillets. Place a large pan over a medium flame, add the olive oil and cook fish until it begins to brown. At this point add the onion, garlic, and chili. When tender add the chopped tomatoes and cook about 10 minutes. Gently remove the fish and add the raisins, pine nuts, and a squeeze of fresh orange juice to the tomatoes. Serve the fish with ample sauce while hot.;

FLORENTINE STYLE BACCALà

Florentine Style Baccalà image

Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good. To serve 4:

Provided by Phil Franco

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs soaked salt cod fish (cut into two-inch slices across the grain and floured)
1/2 cup olive oil
2 -3 crushed pealed garlic cloves
fresh ground pepper
white wine
1 lb pealed seeded fresh tomatoes or 3/4 lb canned tomato
1 bunch parsley, minced

Steps:

PREPARATION:.
Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
Baccalà alla fiorentina is often served with plain boiled chick peas.
If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.

Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana) image

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

Provided by Mario Batali

Categories Christmas Dinner Seafood Cod Christmas Eve Simmer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 as an appetizer or 4 as a main-course

Number Of Ingredients 9

Ingredients

2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
2 tablespoons salt-packed capers*
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes in juice
1 teaspoon kosher or coarse sea salt
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup plus 1 tablespoon fresh mint, coarsely chopped

Steps:

In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.

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