Recipe

Baccala Alla Romana Recipe

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Ingredients

2 Garlic cloves; halved
1/2 c Extra-virgin olive oil
Salt & freshly ground black pepper; to taste
1/2 c sliced fresh flat-leaf parsley
2 1/2 c Fresh tomatoes; peeled, seeded, and coarsely sliced
3/4 c Dry bread crumbs
2 lg Russet potatoes; cut in wedges, up to 3
1 1/2 lb Baccala; , preferably skinned & boned
1 lg Onion; cut into sixths lengthwise
1/2 c Oil-packed black olives; drained

Directions

Step #1 1.
Step #2 To rehydrate the salt cod, soak it in cold water, keeping it covered in the refrigerator.
Step #3 (See choosing & preparing tips to follow) Drain & rinse in fresh water, remove any skin & bones that remain, & cut the flesh into 2" chunks.
Step #4 2.
Step #5 Preheat the oven to 375 degrees F.
Step #6 3.
Step #7 Place half of the tomatoes in a 10x14" baking dish.
Step #8 Place the salt cod, potatoes, & onion in a single layer over the tomatoes.
Step #9 Arrange the remaining tomatoes, garlic, & olive on top.
Step #10 Sprinkle top it over the parsley, salt, & pepper, then cover with bread crumbs.
Step #11 Drizzle the top this with the oil, distributing it evenly over the dish.
Step #12 Pour over 1 c.
Step #13 of water, being careful not to disturb the bread crumbs.
Step #14 4.
Step #15 Bake the dish in a preheated oven until the potatoes are tender & the bread crumbs are golden brown, about 1-1/2 hrs.
Step #16 Choosing & Preparing Cod: ? When buying salt cod, select meaty, white fillets, or baccala, not thin dark pieces.
Step #17 The skinless & boneless variety eliminates tedious preparation techniques.
Step #18 Traditionally preserved salt cod has a high salt content & is very dry.
Step #19 It should be soaked for two days, and the water must be changed twice a day.
Step #20 Today, salt cod is often preserved with less salt than in traditional methods, & the flesh is still somewhat soft.
Step #21 This greatly reduces the soaking time.
Step #22 ? To rehydrate "soft" salt cod, soak it in cold water for 24 hrs.
Step #23 Keep the bowl covered in the refrigerator & change the water twice.
Step #24 ? Drain the salt cod & rinse it thoroughly in fresh, cool water.
Step #25 Pull off any skin & remove any remaining bones before cooking.
Step #26 --.
Enjoy the Baccala Alla Romana recipe

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