Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



15 November 2016, 07:46
The Cooking with Nonna Cookbook is now Available for Pre-Order
Read more...
 
5 November 2016, 06:38
Casting Call for all Nonne - Winter 2016
Read more...
 
25 October 2016, 18:39
Blue Apron and Cooking with Nonna are now Partners
Read more...
 



Advertisement

The Cookbook

is Here!

Visit my Italy


Meet my Nonne!

 

Great Gifts in
La Bottega della Nonna

Aprons & Knives

HERE!!!!

Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes


Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Baccala Salad

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna, Date Added: Monday, 19 December 2011
Average User Rating (out of 4)vote imagevote imagevote image / 4 5 Users Voted
Description

Baccala` Salad: a very simple salad for your Christmas Eve dinner as well as on Good Friday. So easy and so good!

e-max.it: your social media marketing partner
Ingredients
Related Recipes:
All Recipes
Portate/Courses
Recipe Category
Holiday Recipes
Regione/Region
Key Ingredients
Difficulty Level
Recipe Groups
Mediterranean Diet Recipes
Serves
2
  • 1 Lb Dry Baccala`
  • 1/2 Cup Gaeta or Kalamata olives
  • 4 Stalks celery, finely chopped
  • 1 Head of fennel
  • 4 Cloves garlic, finely chopped
  • 1 Small red onion
  • 2 Tbs fresh parsley
  • EV olive oil
  • Salt & Pepper
Nutritional Analysis per Serving
  Calories
684
  Sodium
4761mg
  Total Fat
49g
  Total Carbohydrate
20g
  Saturated Fat
7g
  Dietary Fiber
8g
  Trans Fat
0g
  Sugars
8g
  Cholesterol
97mg
  Protein
44g
Vitamins
  Vitamin A
8%
  Vitamin C
47%
  Calcium
27%
  Iron
29%
* Percentage Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

 

e-max.it: your social media marketing partner
Directions/Steps
  • Before you can cook dried Baccala` you need to remove the saltiness from it. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.
  • Boil a pot of water and once the water boils drop the Baccala` in it.
  • Let it boil for about 5 minutes. A bit longer if the pieces are thick.
  • Remove the Baccala` from the pan and rinse it under cold water.
  • With your hands break the Baccala in lumps and put in a bowl.
  • Add the olives, chopped celery, the fennel sliced thin and the parsley. Mix well.
  • Add the red onion sliced very fine and the chopped garlic.
  • Add salt & pepper s desired.
  • Add 1/2 cup of EV olive oil and the juice of 1 large lemon.
  • Toss well, cover  and refrigerate for 2 hours.
  • Serve!
e-max.it: your social media marketing partner
Additional Tips

The Cookbook

is HERE!!!

Pre-Order Now!!!

Advertisement

Nonna Romana wants

to give you a FREE set of

Cooking with Nonna Knives

for Holidays!

  Here is how you can get yours!!!

DETAILS HERE!

Get an Apron and some Nonna Knives!

Both are certified by Nonna!

The perfect Holiday gifts for all Foodies

and for your Outdoor Dining!!!

Click HERE!

 

e-max.it: your social media marketing partner
Reviews
Review by AllyD , Tuesday, 17 July 2012 vote imagevote imagevote image
I've been wanting a simple Baccala recipe. I will try this. Sounds delicious. Thanks:)
e-max.it: your social media marketing partner
Review by fitfreak3 , Friday, 20 December 2013 vote imagevote imagevote image
My family LOVED this last Christmas so much so I am making it again this year!! This salad along with your ricotta cookies and I was a rockstar last year, grazie!
e-max.it: your social media marketing partner
Review by spend1us , Friday, 20 December 2013 vote imagevote image
This recipe sounds and looks good. I guess that mine is much simpler. I just do the Baccala and just add black olives, cut up hot cherry peppers and lemon juice. Have been making it this way for well over 40 years. It was taught to me by my Italian mother in law.
e-max.it: your social media marketing partner
Review by bcalabro1 , Wednesday, 25 February 2015 vote imagevote imagevote image
Extremely easy and good tasting Thank you
e-max.it: your social media marketing partner
Review by Stefanc , Friday, 06 March 2015 vote imagevote imagevote imagevote image
Making this today for meatless Friday.My Aunt midge made this every Christmas Eve.loved it!
e-max.it: your social media marketing partner

Advertisement