This week on What’s for Dinner Joe and Barbara talk about an Italian Holiday favorite, Baccala.
Tips for preping the Baccala:
Joe suggests soaking Baccala in milk. Soak the thicker pieces for a longer amount of time and the thinner pieces for a shorter amount of time. Soaking the Baccala in milk extracts some of the saltiness from the fish.
You can boil the fish to make it tender and flaky, however, Joe suggests roasting the Baccala.
Baccala, soaked and roasted.
Sicilian Green Olives
Red Onion, chopped
Vinegar Pepper Strips
Extra Virgin Olive Oil
Combine flakes of Baccala with the celery, olives, red onion and parsley.
Mix the pepper strips in and toss with the olive oil.
1 cup of flour
1 tablespoon of corn starch
1 1/2 cups seltzer water
Soak the Baccala and pat dry.
Dip the Baccala in the batter and then fry.
Serve with lemon.
Potatoes peeled, quarter and boiled
Gaeta Olives, pitted
1 Can San Marzano Plum Tomatoes
Saute the garlic and onion in olive oil.
Meanwhile pat the baccala dry and dust with flour. Fry it in the pan with the garlic and onions. Once the fish begins to flake add the chicken broth. Add the boiled potatoes, olives and can of tomatoes. Season with black pepper and parsley. Simmer and enjoy.
Dust the shrimp with a little bit of flour.
Heat a 50/50 mixture of olive oil and butter in a pan and saute the shrimp until they become pink.
Remove the shrimp from the pan and set aside.
Add more garlic to the pan and deglaze the pan with lemon and white wine.
Add more butter and simmer until the sauce become creamy.
Pour the sauce over the shrimp and enjoy.