Italian Baccala Salad Medium Spoons 410 Recipes

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BACCALA SALAD



Baccala Salad image

Provided by Food Network

Categories     appetizer

Time P3DT1h15m

Number Of Ingredients 9

2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste

Steps:

  • Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
  • In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

BACCALA SALAD



Baccala Salad image

This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 pounds skinless, boneless salt cod (baccala)
1/4 cup olive oil
Juice of 2 lemons
20 gaeta olives, pitted
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh basil
Coarse salt and freshly ground black pepper, to taste

Steps:

  • Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
  • Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
  • Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
  • Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.

ITALIAN BACCALA SALAD (MEDIUM SPOONS 4/10)



Italian Baccala Salad (Medium Spoons 4/10) image

Number Of Ingredients 12

1 package Salted Cod
2 cups Black Olives
1 cup Kalamata Olives
2 cups Green Olives
1/2 jar Roasted Red Pepper (sliced)
1/2 cup Olive Oil
3 dashes Italian Seasonings
6 cups Water (for soaking)
1 quart Water (for boiling)
2 tablespoons Red Wine Vinegar (optional)
1 package Mozzarella Balls
1 package Provolone chunks (optional)

Steps:

  • Depending on how salty your cod is, let soak, refrigerated, in a container of water, changing 1-3 times daily for 1-3 days
  • Bring pot of water and cod just to boil (It should flake. Don't boil or it gets tough)
  • When finished, scoop out with slotted spoon and keep in clean container
  • In separate pot, heat the olives, oil, spices, and peppers until they sizzle (optional step. I found it melded the flavours better than just dumping them in.)
  • Let cool in clean container with cod
  • Add cheese(s) and vinegar and mix well
  • Serve chilled

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