• Before you can cook dried baccala` you need to remove the salt. The process to remove the salt is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.
  
• Put some oil in a pan and add the scallions cut in large pieces.
  
• Saute` the scallions until they are soft, then liquefy the peeled tomatoes in a blender and add to the pan.
  
• Cook for 20-25 Mins. and add the baccala and the olives.
  
• Cook for 10-15 Mins. or until the baccala breaks at the touch of a spoon.
  
• Serve over ditalini pasta or pasta of your choice.
  

Buon Appetito!