International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Cucumber and Onion Salad






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > baccalà in biondo
1 1/2 to 2 lbs of baccalà musillo 1/4 cup virgin olive oil 1 tsp. garlic powder 1 can colossal black olives diced 1/2 cup green olives diced Pinch of red pepper 1/8 cup white vermouth Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thoroughly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot. (Note: 1 1/2 to 2 lbs will be fine for four people. Be sure you buy the thick musillo one) Enjoy!

Baccalà in Biondo


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all Italian recipes (284)
list all recipes by RCOEN (260)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: baccalà
keyword: biondo
ethnicity: italian
recipes for seafood
recipes by rcoen
Email Address:
(posted November 17, 2008)

1 1/2 to 2 lbs of baccalà musillo
1/4 cup virgin olive oil
1 tsp. garlic powder
1 can colossal black olives diced
1/2 cup green olives diced
Pinch of red pepper
1/8 cup white vermouth

Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thoroughly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot. (Note: 1 1/2 to 2 lbs will be fine for four people. Be sure you buy the thick musillo one) Enjoy!


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.