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Recipe from: rcoen
1½ to 2 pounds of baccalà musillo
¼ cup virgin olive oil
1 teaspoon garlic powder
1 can colossal black olives, diced
½ cup green olives, diced
pinch of red pepper
⅛ cup white vermouth
Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thouroghly about 5 to 6 minutes. Add the vermouth and cover. Simmer about 5 to 10 minutes more. Serve hot.
1½ to 2 pounds will be fine for four people. Be sure you buy the thick musillo one. Enjoy!