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Baccala` in Umido di Sor Francesco

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recipe image
Created by cooking with nonna, Date Added: Monday, 15 June 2009
Average User Rating (out of 4)vote imagevote image / 4 1 Users Voted
Description

This recipe was created many years ago` by Sor Francesco, owner of the Osteria in Pratica di Mare (Rome).

Ingredients
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Portate/Courses
Recipe Category
Holiday Recipes
Regione/Region
Key Ingredients
Difficulty Level
Recipe Groups
Healthy Corner
Mediterranean Diet Recipes
Serves
6 Persons
  • 7 Fillets of baccala` (6 for the guests and 1 for the cook so that he can check when it is done)
  • 2 Lbs - San Marzano peeled tomatoes cut into small pieces
  • 1 Tsp - Wild fennel seeds
  • 1/4 Cup - Pine nuts
  • 1/4 Cup - Raisins
  • 1/2 Cup - Pitted black olives
  • 1 Tbs - Capers
  • Flour to coat the fillets
  • EV olive oil
  • 1 Peperoncino (hot pepper)
  • 1 Medium onion finely sliced
Nutritional Analysis per Serving
  Calories
411
  Sodium
464mg
  Total Fat
18g
  Total Carbohydrate
21g
  Saturated Fat
2g
  Dietary Fiber
4g
  Trans Fat
0g
  Sugars
10g
  Cholesterol
95mg
  Protein
43g
Vitamins
  Vitamin A
3%
  Vitamin C
31%
  Calcium
11%
  Iron
20%
* Percentage Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Directions/Steps

This recipe was created many years ago` by Sor Francesco, owner of the Osteria in Pratica di Mare (Rome). Read the Full Story.

  • Soak the baccala` for 12 hours in fresh water to remove the salt. Change the water 2-3 times.
  • Soften the raisins by bathing them in lukewarm water.
  • Lightly coat with flour the baccala` fillets.
  • Put some oil in a large saute` pan and give a quick coating  on all sides of the fillets.
  • In a separate saute` pan, saute` the onion.
  • Add the sauted onion to the baccala`.
  • Toast very lightly the pine nuts and the fennel seeds. The toasting is necessary to extract their oils and enhance their flavors.
  • Add to the baccala` the tomatoes, the pine nuts, the fennel seeds, the raisins and the peperoncino.
  • Continue cooking the baccala` and if it gets a bit dry, add some hot water. At the end the sauce should be dense. Pay special attention in turnig the fillets as they become fragile and can break up.
  • Add salt as needed, but be careful that the baccala` could still have some residual salt of its own.
  • Sprinkle fresh pepper and the baccala` is ready to be served.

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Reviews
Review by Elisa DiVirgilio , Friday, 14 January 2011 vote imagevote image
Personally, I do not like the saltiness and sweetness combination of baccala and raisins. Added to that a hot peperoncino - hot, salt and sweet.