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 ...

COLE'S COOKING A TO Z by Annette GoochFlavourful food, well prepared and simply presented, is the hallmark of a Sicilian-style menu built around pan-fried salt cod (baccala) with a pungent green olive ...

Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Baccala is salted, preserved fish. Atlantic cod is traditionally used. It's available at the Sydney ...

Baccala is not just a dish; it's a labour of love - but it's in danger of dying out. Dried, salted cod may not sound very appealing, but generations of Italian kids have grown up on it and associate ...

Baccala is a salted, dried cod which can be stored for long periods of time. It must be soaked in water at least 24 hours ahead to hydrate the fish and remove excess salt. Changing the water during ...