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Baccala’ alla Pizzaiola Recipe
- Course: Main Course
- Article Author: Chef Carla Pellegrino
- Preparation time: 00h:15min
- Servings: 6
- Calories: 225
Baccala’ alla Pizzaiola Recipe
Main Ingredient:
Baccala
Ingredients:
3lbs Baccala already unsalted, peeled and deboned
4tbs Plain toasted Bread crumbs
6 Plum tomatoes (peeled, seeded and cut into strips)
1tbs Italian parsley (chopped)
1tbs Fresh oregano (chopped)
10 oz Regular olive oil
½ cup White wine (dry)
Salt & ground white pepper to taste
Cooking Instructions:
The best “Baccala” comes from Norwegian, it’s a type of Cod fish found in the Arctic Ocean, made dry and after generously cover by salt, when prepared in the same way, but without the salt bath it called “Stoccafisso”. Before cooking it needs to be soaked in pure water, better if it’s running, for about 18 hours, then soak in hot water (180F) for at least ½ hour to lose the remained salt, then deboned and taken the skin off. This cured Cod fish it’s considered a delicacy throughout Europe especially Italy, France and Portugal.
- Cut the Baccala in 6 ounces pieces and return it to a hot water (180F) for about ½ hour, drain it and pat dry the pieces
- Spray or brush olive oil over a roast sheet surface, lay the portions of Baccala in it, brush each portion with olive oil and lightly sprinkle salt and pepper over it
- Pour a thin layer of bread crumbs over each portion, pour over the tomatoes strips, sprinkle homogenously the chopped parsley and fresh oregano, pour over all a cup of olive oil and the white wine
- Bring the sheet into pre-heated 375F oven and let it roast for about half hour, or until the bread crumbs gets golden color. Serve immediately!!!!
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