Best 3 Insalata Di Baccala Cod Salad Recipes
Embark on a culinary journey to the vibrant shores of Italy with Insalata di Baccala, a delectable cod salad that tantalizes taste buds with its harmonious blend of flavors and textures. This classic Italian dish showcases the versatility of cod, a mild and flaky fish, transformed into a symphony of flavors through simple yet masterful preparation. Immerse yourself in the diverse culinary traditions of Italy as we present three variations of Insalata di Baccala, each offering a unique twist on this timeless recipe. From the traditional Venetian-style salad, characterized by its creamy texture and delicate balance of flavors, to the rustic simplicity of the Sicilian version, bursting with bold Mediterranean flavors, and the innovative contemporary interpretation that adds a touch of modern flair, these recipes promise an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
INSALATA DI BACCALA: COD SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.
BACCALA SALAD
Steps:
- Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
- In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
MOMS - BACCALA SALAD (INSALATA DI BACCALA)
My mom makes this at Christmas time. I'm not a big fan of it but everyone else in the family loves it. It's a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours.
Provided by plove53
Categories European
Time P1DT15m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Boil the *rinsed cod for around 15 minutes.
- Let the cod cool.
- In a large bowl flake the cod.
- Mix in the chopped Parsley.
- Add the extra Virgin Olive Oil and Lemon Juice - mix.
- Add the Black Olives, Spanish Olives, and pepper flakes - mix.
- Add salt if needed and enjoy.
Nutrition Facts : Calories 498.8, Fat 34.7, SaturatedFat 4.8, Cholesterol 97.5, Sodium 617.1, Carbohydrate 5.7, Fiber 2.8, Sugar 0.7, Protein 41.7
Tips:
- Choose high-quality cod fillets for the best flavor and texture.
- Soak the cod in cold water for at least 30 minutes before cooking to remove excess salt.
- Cook the cod gently to prevent it from becoming tough.
- Use a variety of vegetables in your salad for added flavor and nutrition.
- Dress the salad with a simple vinaigrette or lemon-based dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Insalata di baccala (cod salad) is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover cod and is also a healthy and affordable meal option. With its simple ingredients and easy preparation, insalata di baccala is a great choice for busy weeknights or casual gatherings.
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