BACCALA' CAMPAGNOLO
My nonna used to make this dish around Christmas time.
I can still taste the flavor
and smell the wonderful aroma from this recipe....
even after many, many years!
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This recipe is also appropriate for Lent.
BACCALA' CAMPAGNOLO
For 2 Person(s)
Ingredients
For the Baccala`:
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4 thick pieces of baccala'- about 2.5 to 3 inches long by about an inch thick (or as close to 1 inch as you can get)
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all purpose flour for coating
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3 tablespoons extra virgin olive oil
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1 cup chopped tomatoes (very ripe if using fresh)
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2 chopped garlic cloves, (according to taste)
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fresh parsley
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pinch of hot pepper
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1 teaspoon capers
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12 Gaeta olives
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salt and pepper to taste (but be aware you might not need any!)
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Directions
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After baccala' has been soaked, rinsed and cut into the 4 pieces required for this recipe, it has to be patted down with paper towel to absorb extra moisture.
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Roll baccala' pieces in flour and set aside.
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In saute' pan, heat olive oil.
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Add baccala' and saute' until golden on both sides.
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Remove from pan and add chopped garlic to the hot pan.
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When garlic is golden, add chopped tomatoes and pinch of hot pepper.
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Let it simmer for a few minutes only.
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Add baccala' back to the pan plus the rinsed capers and olives.
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Cover and let it simmer for about 10 to 15 minutes, turning baccala' once.
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Taste and adjust seasonings, if needed (salt and pepper)
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Sprinkle fresh, chopped parsley over the baccala' before serving.
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Recipe Notes
Make sure the sauce does not dry up too much. Also, if your baccala' is thicker than normal, allow to cook a little longer. You'll know when it's done when it flakes when you poke it with a fork. I serve this over polenta. Enjoy!