SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)
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
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.
BACCALà ALLA LIVORNESE
Salted cod was an important item in Italian pantries in the past centuries. It probably represented the only way many Italians could have fish on their tables. It kept well, and it was affordable. This recipe is typical from the city of Livorno, in Tuscany. It only has a few ingredients, so you will want to source the best of...
Provided by Pierre Ley
Categories Fish
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cod should be soaked for 3 days in cold water (keep in the fridge and change water twice a day)prior to using. When making the stew, start by removing the skin, and the bones, from your cod. Cut into large chunks and dust with flour.
- 2. Heat oil in your favorite stewing pot, add garlic clove split in two. When it starts sizzling, add the pieces of cod. Add the rosemary sprigs. Season with pepper (don't add salt at this point as the cod is very salty). Lightly brown fish on both sides. Remove cod and reserve.
- 3. Add the tomatoes, and make sure you scrape off all the bits of fish that stuck to the bottom of the pot and they blend in with the tomatoes. Crush tomatoes with a wooden spoon to obtain a nice sauce, cover and and leave to simmer for 5 min.
- 4. Add the cod, cover and allow to cook for another 5 mins. The cod will "soak up" all the flavor from the sauce! Check sauce for salt (it probably won't be necessary to add any)before serving, and garnish with the chopped parsley. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.
FLORENTINE STYLE BACCALà
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
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
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- 1. In a large bowl, combine 2 quarts whole milk and 3 quarts water. Soak cod for at least 24 hours and up to 48 hours before cooking (many delis sell cod pre-soaked).
- 2. In a large baking dish, add the olive oil, soaked cod, onions, potatoes, tomatoes, dry white wine, black olives, capers, garlic, bay leaves and parsley.
- 3. Cover with aluminum foil and bake in 350°F oven for 40 minutes. Remove from oven, plate and serve.
TOP 15 THINGS TO EAT IN LIVORNO, ITALY - CARNIVAL CRUISE LINE
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- Crudites di Mare. In this city of seafood, you’ll enjoy raw tuna, mullets, prawns, mussels and oysters. Fresh Livorno seafood always has a bit of lemon somewhere in the recipe.
- Cacciucco. Livorno is best known for its seafood specialties and it’s most popular dish is seafood stew. Cacciucco is fish mixed with herbs and tomatoes, and then spooned over a bed of garlic toast.
- Baccalà alla Livornese. Another traditional Livorno dish is dried, salted cod sautéed and smothered in a tomato, onion, garlic and parsley sauce. Before it’s sautéed, the cod is soaked to eliminate some of the extreme salt.
- Riso Nero alla Livornese. Along with many seafood dishes, you’ll likely have a side or a bed of risotto. If you have this particular risotto, it’s black in color from the ink of squid used in the recipe.
- Cinque e Cinque. This is the nickname for a popular street snack that’s pressed ceci beans in a serving of bread. Cinque e cinque are similar to pancakes in shape and ceci is italian for chickpeas.
- Torta di Ceci. This is a cake-like dish made from chickpea flour. Though it may sound bland, it’s certainly not. This local specialty looks like a large, baked pancake then cut like pizza.
- Acciughe alla Povera. If you’re an anchovy lover, you’ll definitely want to taste this dish of raw anchovies marinated in lemon juice. Though it used to be considered a “poor man’s meal,” today it’s considered a delicacy.
- Castagnaccio. Though it’s not a sweet cake, this cake is definitely a treat to eat after seafood. Castagnaccio is a cake made from chestnut flour mixed with olive oil, rosemary, raisins or other dried fruit.
- Spadellata di Cozze e Vongole. Another seafood dish that features mussels and clams is Spadellata di Cozze e Vongole. They are seared and simmered in white wine then served on a bed of toasted bread.
- Cenci. Though these biscuits are popular for Easter, you’ll find them year round in Livorno. Cenci, also known as Chiacchiere, are fried strips of dough and can be shaped into thin, twisted ribbons and sprinkled with powdered sugar.
GUY GROSSI: BACCALA ALLA LIVORNESE - GOURMET TRAVELLER
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- Place baccalà in a large bowl and cover with cold water. Refrigerate to remove salt (2-3 days), changing the water three or four times. Drain, then cut into 50gm pieces and set aside.
- Preheat oven to 180C. Heat half the oil in a flameproof roasting pan over high heat. Dust baccalà with flour and fry, turning once, until golden (2-3 minutes). Set aside in pan.
- Heat remaining oil in a large saucepan over medium heat. Add onion and garlic and sauté until translucent (7-10 minutes). Add anchovies, capers, chilli, bay leaves and pesto, stir to combine, then add tomato paste and stir until paste darkens (8-10 minutes). Add wine, reduce slightly (5 minutes) and pour over baccalà. Add enough water to cover completely (about 500ml), season to taste. Bake until reduced to a thick sauce (20-25 minutes), scatter with parsley and serve with crusty bread and salad.
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