Baccala Salad

Baccala salad is very simple to prepare

Baccala salad is usually served on Christmas Eve in most Italian households. Baccala is salt cod which is imported mostly from Norway.

Italians have always imported baccalà, it has always played a very important role in the Italian diet, for two reasons:
• It was relatively inexpensive.
• It keeps well, and could therefore be transported inland without fear of spoilage, an important consideration in the days before refrigeration.

To prepare Baccala, rinse the salt off it and soak it in cold water or milk for 24 hours, (refrigerate it in hot weather), changing the water 2-3 times daily.

Drain the cod, rinse it, and drain it well.

Once it has soaked skin it, pick out the bones, and it's ready for use.

Serves: 4

Ingredients for Baccalà salad:

• 1 lb salt cod, soaked and drained
• 2 cloves garlic, chopped
• 4 tablespoons extra virgin olive oil
• 1 lemon, juiced
• 1/2 cup whole cured black olives
• 1 celery stalk, diced
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes

Method:

1. Place pre-soaked salt cod fish in a medium saucepan.

2. Add enough water to cover cod fish by 1 inch.

3. Bring the water to a boil and simmer for 3 minutes or until the fish flakes easily. Do not overcook.

4. Remove the cod and drain the cod well.

5. In a bowl mix the garlic, olives, celery, and black pepper, red pepper, lemon juice, and olive oil.

6. Break the cod apart in medium pieces and add to the bowl.

7. Toss the cod with the garlic-olive mixture.

8. Refrigerate and let sit for at least one half hour before serving.

9. Serve Baccala salad cold or at room temperature.

To discover more about Italian food visit the Italian Traditional Food webpage