Best 5 Moms Baccala Salad Insalata Di Baccala Recipes
**Moms' Baccala Salad: A Mediterranean Delight**
Baccala salad, also known as insalata di baccala, is a traditional Italian dish that showcases the perfect balance of flavors and textures. This classic salad, often served as an appetizer or light lunch, features succulent salt cod (baccala) as its star ingredient. The baccala is first soaked to remove excess salt, then flaked and combined with a medley of fresh vegetables, herbs, and a tangy dressing. Each bite offers a delightful contrast between the briny baccala, the crisp vegetables, and the aromatic herbs. This versatile salad can be customized to personal preferences, making it a favorite among seafood enthusiasts and vegetarians alike. Discover the authentic taste of Italy with our collection of baccala salad recipes, ranging from classic to contemporary variations.
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.
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.
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
BACCALA SALAD
Make and share this Baccala Salad recipe from Food.com.
Provided by Phil Franco
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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, fennel, olives, capers, parsley and salt and pepper, to taste.
- Place in serving platter and serve at room temperature.
Nutrition Facts : Calories 801.2, Fat 42.2, SaturatedFat 6, Cholesterol 230.2, Sodium 10994.8, Carbohydrate 5.9, Fiber 1.9, Sugar 0.6, Protein 96.1
ROSé'S BACCALà SALAD
Steps:
- Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
- Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
- Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
- Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.
Tips:
- When choosing cod, look for firm, white flesh with no brown or yellow spots.
- Soak the cod in cold water for at least 24 hours, changing the water every 8 hours. This will help to remove the salt and make the fish less salty.
- If you don't have time to soak the cod for 24 hours, you can quick-soak it by placing it in a pot of cold water and bringing it to a boil. Once the water boils, remove the pot from the heat and let the cod cool in the water for 1 hour.
- When flaking the cod, use a fork to gently separate the flesh from the bones.
- To make the salad more flavorful, use a variety of vegetables, such as celery, carrots, onions, and bell peppers.
- You can also add other ingredients to the salad, such as olives, capers, and hard-boiled eggs.
- For a creamy salad, add mayonnaise or sour cream to the dressing.
- Serve the salad chilled, garnished with fresh parsley or dill.
Conclusion:
Mom's Baccala Salad (Insalata di Baccala) is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is made with flaked cod, vegetables, and a tangy dressing. The salad is easy to make and can be tailored to your own preferences. Whether you like it creamy or tangy, mild or spicy, Mom's Baccala Salad is sure to please everyone at your table.
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