Baccalà in Salsa Verde: A Step-by-Step Recipe Guide

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Baccalà in Salsa Verde

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Large bowl
• Saucepan
• Skillet
• Mixing bowl
• Whisk or fork
• Knife and cutting board
• Serving platter

Ingredients

  

• Ingredients
• For the Baccalà:
• 1 lb 450g dried salt cod (baccalà)
• Water for soaking and cooking
• For the Salsa Verde:
• 1 cup fresh parsley finely chopped
• 2 tablespoons capers rinsed and drained
• 2 garlic cloves minced
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 cup extra virgin olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

 

• Preparation Steps
• Soak the Salt Cod:
• Place the dried salt cod in a large bowl and cover it with cold water. Soak the cod for 24-48 hours in the refrigerator, changing the water every 8 hours. This will help to remove excess salt and rehydrate the fish.
• Cook the Salt Cod:
• After soaking, drain the cod and place it in a saucepan. Cover it with fresh water and bring to a gentle simmer. Cook for about 15-20 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it, as it can become tough.
• Prepare the Salsa Verde:
• While the fish is cooking, combine the chopped parsley, capers, minced garlic, Dijon mustard, and red wine vinegar in a mixing bowl. Gradually whisk in the olive oil until the mixture is well combined and has a vibrant green color. Season with salt and pepper to taste.
• Combine and Serve:
• Once the baccalà is cooked, carefully remove it from the water and let it cool slightly. Flake the fish into large pieces, removing any skin or bones as needed. Arrange the fish on a serving platter and drizzle generously with the salsa verde. Allow the dish to sit for about 30 minutes to let the flavors meld.
• Garnish and Enjoy:
• Serve the Baccalà in Salsa Verde at room temperature with lemon wedges on the side for squeezing over the fish. Enjoy with crusty bread or as part of a larger Italian meal.
• Variations
• Herb Variations: You can experiment with other herbs like basil or mint for a different flavor profile.
• Add Heat: If you like a bit of spice, add red pepper flakes to the salsa verde.
• Vegetarian Option: For a vegetarian twist, consider using grilled or roasted vegetables topped with the salsa verde.

Keyword Baccalà, Baccalà con Salsa, Baccalà in Salsa Verde

If you’re looking for a flavorful and unique Italian dish, let me introduce you to Baccalà in Salsa Verde. This dish features salt cod, which is a staple in many Mediterranean cuisines, combined with a vibrant green sauce made from fresh herbs, capers, and olive oil. It’s perfect for special occasions or a comforting dinner at home. From my own personal experience, making Baccalà in Salsa Verde is a delightful journey that brings rich flavors and a beautiful presentation to your table.

Notes on What to Expect

When making Baccalà in Salsa Verde, you can expect a beautiful dish that balances the salty, flaky fish with the fresh, tangy flavor of the salsa verde. The vibrant green sauce brightens up the plate and enhances the overall dining experience. It’s a dish that looks as good as it tastes.

Let me show you how I make Baccalà in Salsa Verde.

Recipe Overview

• Prep Time: 15 minutes (plus soaking time)
• Cook Time: 25 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 10 minutes (plus soaking)
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Dish
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Salsa Verde  here.

Equipment Needed

• Large bowl
• Saucepan
• Skillet
• Mixing bowl
• Whisk or fork
• Knife and cutting board
• Serving platter
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Salsa Verde  here.

Ingredients

For the Baccalà:

• 1 lb (450g) dried salt cod (baccalà)
• Water (for soaking and cooking)

For the Salsa Verde:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons capers, rinsed and drained
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 cup extra virgin olive oil
• Salt and pepper to taste
• Lemon wedges (for serving)

Preparation Steps

1. Soak the Salt Cod:
   • Place the dried salt cod in a large bowl and cover it with cold water. Soak the cod for 24-48 hours in the refrigerator, changing the water every 8 hours. This will help to remove excess salt and rehydrate the fish.
2. Cook the Salt Cod:
   • After soaking, drain the cod and place it in a saucepan. Cover it with fresh water and bring to a gentle simmer. Cook for about 15-20 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it, as it can become tough.
3. Prepare the Salsa Verde:
   • While the fish is cooking, combine the chopped parsley, capers, minced garlic, Dijon mustard, and red wine vinegar in a mixing bowl. Gradually whisk in the olive oil until the mixture is well combined and has a vibrant green color. Season with salt and pepper to taste.
4. Combine and Serve:
   • Once the baccalà is cooked, carefully remove it from the water and let it cool slightly. Flake the fish into large pieces, removing any skin or bones as needed. Arrange the fish on a serving platter and drizzle generously with the salsa verde. Allow the dish to sit for about 30 minutes to let the flavors meld.
5. Garnish and Enjoy:
   • Serve the Baccalà in Salsa Verde at room temperature with lemon wedges on the side for squeezing over the fish. Enjoy with crusty bread or as part of a larger Italian meal.

Variations

• Herb Variations: You can experiment with other herbs like basil or mint for a different flavor profile.
• Add Heat: If you like a bit of spice, add red pepper flakes to the salsa verde.
• Vegetarian Option: For a vegetarian twist, consider using grilled or roasted vegetables topped with the salsa verde.

Tips

• Soaking Time: Be sure to soak the salt cod long enough to reduce the saltiness. The longer you soak, the milder the flavor will be.
• Fresh Ingredients: Use the freshest herbs available for the best flavor in your salsa verde.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to two days.

Substitutions for Dietary Needs

• Gluten-Free: This dish is naturally gluten-free; just ensure that your mustard and vinegar are certified gluten-free.
• Dairy-Free: This recipe is dairy-free; there are no dairy products involved.
• Low-Sodium: If you are watching your sodium intake, you can reduce the soaking time to a few hours and adjust the capers accordingly.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà in Salsa Verde  here.

Nutritional Information Per Serving

• Calories: 350
• Protein: 35g
• Fat: 20g
• Carbohydrates: 6g
• Fiber: 1g
• Sodium: Varies (based on salt cod soaking)

I hope this guide has made making Baccalà in Salsa Verde seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below; I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!