My nonna used to make this dish around Christmas time. I can still taste the flavor and smell the wonderful aroma from this recipe....even after many, many years!
For 2 Person(s)
For the Baccala`:
- 4 thick pieces of baccala'- about 2.5 to 3 inches long by about an inch thick (or as close to 1 inch as you can get)
- all purpose flour for coating
- 3 tablespoons extra virgin olive oil
- 1 cup chopped tomatoes (very ripe if using fresh)
- 2 chopped garlic cloves, (according to taste)
- fresh parsley
- pinch of hot pepper
- 1 teaspoon capers
- 12 Gaeta olives
- salt and pepper to taste (but be aware you might not need any!)
- After baccala' has been soaked, rinsed and cut into the 4 pieces required for this recipe, it has to be patted down with paper towel to absorb extra moisture.
- Roll baccala' pieces in flour and set aside.
- In saute' pan, heat olive oil.
- Add baccala' and saute' until golden on both sides.
- Remove from pan and add chopped garlic to the hot pan.
- When garlic is golden, add chopped tomatoes and pinch of hot pepper.
- Let it simmer for a few minutes only.
- Add baccala' back to the pan plus the rinsed capers and olives.
- Cover and let it simmer for about 10 to 15 minutes, turning baccala' once.
- Taste and adjust seasonings, if needed (salt and pepper)
- Sprinkle fresh, chopped parsley over the baccala' before serving.
Make sure the sauce does not dry up too much. Also, if your baccala' is thicker than normal, allow to cook a little longer. You'll know when it's done when it flakes when you poke it with a fork. I serve this over polenta. Enjoy!