A baccalà and potato salad from the Veneto that will be nice when it's warm out -- in the past it would have been a summery dish, because that's when string beans are in season, but now, thanks to freezer bins, we can enjoy it year round. To serve 4:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/8 pounds (500 g) soaked baccalà (see link below for instructions on buying and preparing baccalà)
- 1 clove garlic
- A slice of lemon, preferably organic
- 2 anchovy filets
- A bay leaf
- 2 medium sized potatoes
- 2/3 pound (300 g) string beans (frozen will be fine)
- A small bunch of parsley
- 1 tablespoon capers, rinsed
- 1/4 cup pitted black olives
- 4 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Cut the baccalà into pieces about 2 inches (5 cm) wide. Put them in a pot with two inches (5 cm) cold water, the lemon, and the bay leaf. Bring to a boil and simmer the fish for 20 minutes, then drain the pieces, and filter a few tablespoons of the broth.
Boil, or better yet steam, the potatoes separately; when a skewer penetrates easily peel them and duce them.
Cook the green beans too, in lightly salted water, until done but not overly soft.
Peel the garlic clove and mince it ·ith the anchovy filets, capers, and parsley. Put the mixture in a bowl and add to it 2 tablespoons lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well.
Combine the potatoes, baccalà, and string beans in a salad bowl, add the olives and the sauce, mix gently, and serve.
A wine? White, and Lugana would be nice.
Boil, or better yet steam, the potatoes separately; when a skewer penetrates easily peel them and duce them.
Cook the green beans too, in lightly salted water, until done but not overly soft.
Peel the garlic clove and mince it ·ith the anchovy filets, capers, and parsley. Put the mixture in a bowl and add to it 2 tablespoons lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well.
Combine the potatoes, baccalà, and string beans in a salad bowl, add the olives and the sauce, mix gently, and serve.
A wine? White, and Lugana would be nice.
