| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Skinless, boneless baccala |
| 1 |
|
Thick apple slice; or 1/2 potato |
| 3 |
tb |
Extra-virgin olive oil |
| 1 1/2 |
tb |
Freshly squeezed lemon juice |
| 1 |
sm |
Clove garlic,; finely chopped |
|
|
Freshly ground black pepper |
| 1 |
tb |
Chopped fresh Italian parsley |
INSTRUCTIONS
To prepare the salt cod, place it in a bowl and add cold water to cover and
the apple or potato, which helps to draw out the salt. Refrigerate
overnight, changing the water several times during the soaking. Drain the
salt cod and rinse in fresh cool water. Place the cod in a pan with cold
water to cover. Bring to a boil, then reduce the heat and cook gently until
the fish is tender but not falling apart, 15 to 20 minutes. Taste it before
draining to make sure it is cooked. If it is still too hard, continue
cooking it gently. If you find it still too salty at this point, cover with
fresh cold water, bring to a boil again, and drain and rinse. When the fish
is tender, drain and rinse under cold water. Drain well and pat dry with a
cotton kitchen towel. Check for any skin and bones that may have been
missed.
Break up the fish into large flakes and transfer to a serving plate. In a
small bowl stir together the oil, lemon juice, garlic and pepper to taste.
Drizzle over the fish. Sprinkle with the parsley. Serve at room
temperature.
Yield: 4 to 6 servings
Recipe By :CHEF DU JOUR SHOW #DJ9210
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:56:25 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
A Message from our Provider:
“We simply prepare ourselves. God fills us.”