Click for Cookbook LOGIN
"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Nonna's Secret Baccala Recipe with Polenta Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Nonna's Secret Baccala Recipe with Polenta is from The Mastan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
note: This is a rustic recipe I saw on a documentary about Italian cooking that an old Italian lady made- somebody's nonna. I'm assuming quantities of ingredients based on what I saw

For the baccala:

1 fillet of baccala (~1-1.5 lb), after being desalted for 2-3 days in clear water that is changed a couple times a day.
Olive oil
1 can of sardines (or 5 fresh ones)
3 garlic cloves slightly crushed
1 bottle passata (like Mutti etc.)
3 tbsps Italian parsley
Garlic powder
Salt and pepper to taste
Crusty bread

For the polenta:

1/2 kg corn flour
2.5 liters of water
Salt to taste
Directions:
Directions:
For the baccala:

Remove the skin if there is any on the fish.
Cut the cod into little strips and an inch wide, then using your hands flake it apart into bite size pieces. Set fish aside.
Put the passata into a pan and add salt and pepper and garlic powder to taste- let it cook down for about 15 minutes
While the passata is cooking down, in another pan add some olive oil and the garlic cloves and then add the sardines. Let the sardines cook down in the pan.
When sardines are essentially (mostly) incorporated into the oil, add the pieces of salted cod and stir to combine.
Add the seasoned passata to the pan, stir, then add the parsley and ground black pepper to taste

For the polenta:

Bring the 2.5 liters of water to a boil in a pot. Slowly add the corn flour little by little stirring constantly. After all the flour has been incorporated, taste and add salt.
Turn heat to low, cover and let cook for 1/2 hour stirring occasionally.

When the polenta is done, plate the baccala either on top of the polenta or side by side with the polenta. Enjoy with some crusty bread.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

8W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!