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| Bacalao is another traditional Italian classic that fits in perfectly in the all-fish meal. A mixture of |
| salt cod, herbs and vegetables, this dish is best made the day before serving, to allow the flavors |
| 1 pound salt cod, soaked overnight in cold water |
| 2 cloves garlic, finely chopped |
| 1 bunch fresh oregano, chopped |
| 2 tablespoon small capers, drained |
| 1 cup extra virgin olive oil |
| Salt and pepper to taste. |
| 1. Dry the cod, and coarsely chop the pieces. |
| 2. In a sauté pan over low-medium heat, sweat the onions until soft. Add garlic and cook for |
| 3. Remove the pan from the heat and stir in the chopped oregano and capers. |
| 4. In a heat-resistant bowl, combine the cooked mixture and the cod, and stir well. The cod should |
| break down somewhat; complete by mashing the mixture while you stir (you may need to add a bit |
| more oil to keep the mixture moist). Season with pepper and very lightly with salt (both the cod |
| and the capers will add an abundance of salty flavor). Serve hot. |
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