Baccala` in Umido di Sor Francesco
This recipe was created many years ago` by Sor Francesco, owner of the Osteria in Pratica di Mare (Rome).
For 6 Person(s)
For the Baccala:
- 7 Fillets of baccala` (6 for the guests and 1 for the cook so that he can check when it is done)
- 2 pounds San Marzano peeled tomatoes cut into small pieces
- 1 tablespoon wild fennel seeds
- 1/4 cup pine nuts
- 1/4 cup raisins
- 1/2 cup pitted black olives
- 1 tablespoon capers
- flour to coat the fillets
- extra virgin olive oil
- 1 peperoncino (hot pepper)
- 1 medium onion, finely chopped
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- 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.
This recipe was created many years ago` by Sor Francesco, owner of the Osteria in Pratica di Mare (Rome). Read the Full Story.