Baccala "Monastery" Style - {Baccala Alla Cappuccina} Recipe - Cooking Index
Baccala "Monastery" Style - {Baccala Alla Cappuccina} Recipe - Cooking Index
| 1 1/2 lbs | Baccala (dried, salted codfish) - soaked for 48 hours, | |
| Water changed at least twice daily | ||
| 1/2 cup | Flour | |
| 1/4 cup | Extra-virgin olive oil | |
| 1 tablespoon | Butter | |
| 2 | Onions - finely chopped | |
| 4 | Salt-packed anchovy fillets - rinsed, drained | |
| 1 | Brown Chicken Stock - (see recipe) | |
| 3 | Bay leaves | |
| 1 tablespoon | Pine nuts | |
| 2 tablespoons | Sultanas or golden raisins - plumped in water | |
| 1/4 cup | Bread crumbs |
Drain the fish, pat it dry, and break into pieces. Toss the baccala pieces in the flour to coat. Set aside.
Preheat the oven to 375 degrees.
In a large saute pan, combine the olive oil and butter, and heat over medium-high heat. Add the onion and cook until very soft and browned, then add the anchovies and fish pieces. Cook over medium-high heat until the fish is nicely browned and the anchovies have fallen apart, 7 to 9 minutes.
Add the Brown Chicken Stock, bay leaves, pine nuts and sultanas and cook over high heat for 10 minutes. Top with the bread crumbs and cook in the oven for 15 minutes, or until the bread crumbs are browned. Serve hot.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D05) - from the TV FOOD NETWORK
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