Yesterday in Italy was a great holiday, of course, religious, and even a public holiday. It is called Immacolata - Day of the Immaculate Conception of the Virgin Mary.
Usually at Immacolata or after it Italians decorate the Christmas tree and the house for the holiday. After that day, many people begin the search for gifts. By the way, I have gifts ordered online)) I for me and my husband Santa Claus will bring shoes Vibram Fivefingers for barefoot running))
So what is Baccala? - A salt codfish. Initially, it was a food for the poor people. It has to be soaked, changing the water several times, at least for 24-36 hours, or even more. Then, it can be cooked. In stores you can usually buy already soaked Baccala. In our region, it traditionally prepared for Immacolata, which was yesterday) that's why I'm writing you about this recipe.
So, you'll need
Soak baccala, changing water several times. Peel potatoes, onions, garlic.
Onions and potatoes cut into half rings.
Mix the potatoes with sliced tomatoes, add olive oil, a bit of salt (very few), pepper and water, all mix well - leave it now.
Fry the onions until golden brown on low heat in olive oil. At the end add finely chopped garlic
Then add the sliced baccala (check it for bones). Fry for 2-3 minutes on maximum fire. Then again, remove the fire to minimum, pour the wine and stew for another 2-3 minutes.
Take the dish for the oven, brush the bottom of the oil. Put a layer of baccala with onions, then add the potatoes on top. Pour the liquid from the potatoes. If it does not reach the level of potatoes, then add the water. Sprinkle with chopped parsley and cheese.
Do not add the salt !!! Only the minimum amount of salt that we put in potatoes - baccla is salty itself and gives its salt to the dish.
Bake in preheated to 220° С oven until potatoes are cooked . I usually put in the bottom to heat up/down and then move higher and turn on the grill for a nice crust.
Bon Appetite))
Usually at Immacolata or after it Italians decorate the Christmas tree and the house for the holiday. After that day, many people begin the search for gifts. By the way, I have gifts ordered online)) I for me and my husband Santa Claus will bring shoes Vibram Fivefingers for barefoot running))
So what is Baccala? - A salt codfish. Initially, it was a food for the poor people. It has to be soaked, changing the water several times, at least for 24-36 hours, or even more. Then, it can be cooked. In stores you can usually buy already soaked Baccala. In our region, it traditionally prepared for Immacolata, which was yesterday) that's why I'm writing you about this recipe.
So, you'll need
- soaked baccala, about 500g - not soaked 200gr
- potatoes, 1-1.5 kg, whichever you prefer - more potatoes or not)
- 2-3 onions
- tomatoes, better cherry, about 0.5 kg
- garlic, 1-2 cloves
- cheese to sprinkle on top
- parsley
- 100 ml of white wine
- olive oil, salt, pepper
Soak baccala, changing water several times. Peel potatoes, onions, garlic.
Onions and potatoes cut into half rings.
Mix the potatoes with sliced tomatoes, add olive oil, a bit of salt (very few), pepper and water, all mix well - leave it now.
Fry the onions until golden brown on low heat in olive oil. At the end add finely chopped garlic
Then add the sliced baccala (check it for bones). Fry for 2-3 minutes on maximum fire. Then again, remove the fire to minimum, pour the wine and stew for another 2-3 minutes.
Take the dish for the oven, brush the bottom of the oil. Put a layer of baccala with onions, then add the potatoes on top. Pour the liquid from the potatoes. If it does not reach the level of potatoes, then add the water. Sprinkle with chopped parsley and cheese.
Do not add the salt !!! Only the minimum amount of salt that we put in potatoes - baccla is salty itself and gives its salt to the dish.
Bake in preheated to 220° С oven until potatoes are cooked . I usually put in the bottom to heat up/down and then move higher and turn on the grill for a nice crust.
Bon Appetite))
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