Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...

COLE'S COOKING A TO Z by Annette GoochFlavourful food, well prepared and simply presented, is the hallmark of a Sicilian-style menu built around pan-fried salt cod (baccala) with a pungent green olive ...

Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy ...

I first tried Zennaro’s baccalà mantecato a few years ago and haven't been able to stop thinking about it since. It dissolves ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Baccala is salted, preserved fish. Atlantic cod is traditionally used. It's available at the Sydney ...

Baccala is a salted, dried cod which can be stored for long periods of time. It must be soaked in water at least 24 hours ahead to hydrate the fish and remove excess salt. Changing the water during ...

Baccala is not just a dish; it's a labour of love - but it's in danger of dying out. Dried, salted cod may not sound very appealing, but generations of Italian kids have grown up on it and associate ...

“My mother would often cook this flavour-packed dish at Easter time. It should definitely have some saltiness to it and be quite robust, but not unpleasantly so. You can’t speed up the process of ...

When my mother and I took our first trip to her beloved Naples, Italy, I knew it wasn’t the famous Castel Nuovo or Palazzo Reale in front of which she would want her photograph taken. Instead, I led ...

1.Cook chickpeas in a large saucepan of unsalted water over medium-high heat until tender (30-40 minutes), then drain and set aside in a large bowl to cool. 2.Meanwhile, combine milk, baccalà, bay ...