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 ...

Place baccalà in a large bowl; add cold water to cover, and let soak in refrigerator 48 hours, changing cold water twice a day. Drain baccalà, and cut into 6 pieces (about 3 ounces each). Set aside.

Rustic Baccalà Recipe – Salt Cod with Potatoes & Olives Dive into a traditional Mediterranean favorite with this Baccalà recipe featuring tender salt cod, creamy potatoes, briny capers, and savory ...

This appetizer, from the “The Tucci Cookbook,” is best served warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta. Stanley Tucci recommends pairing this spread with ...

We love when Chef Alex stops by from Italian Kitchen! This week for Red Lent, he’s whipping up some Baccalà in Umido e Baccalà Mantecato Alla Veneziana!!

Place the salt cod, milk, and bay leaf in a medium heavy-bottomed saucepan over medium heat and bring to a light simmer. Continue to simmer for about 10 minutes until the cod flakes easily. Remove the ...