I've gotten several requests for baccalà of late. Baccalà alla Trasteverina is a Roman recipe for fried baccalà served on a bed of onions. Quite tasty, and easy too. In short, perfect for winter, and a good recipe for Lent, though it will be nice any time.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 3/4 pounds (800 g) soaked baccalà (link to instructions below)
- A scant pound (400 g) onions, finely sliced
- 1 clove garlic, crushed
- An anchovy, boned and rinsed
- The juice of a lemon
- 1 tablespoon capers, rinsed
- 1 tablespoon minced parsley
- 1 tablespoon pine nuts
- 1/2 cup (50 g) flour
- 1 tablespoon plumped raisins
- Salt to taste
Preparation:
Rinse the baccalà, remove the skin, and pat it dry. Cut it into pieces, flour them, and fry them, turning them carefully once, in a pot with just a bit of oil until golden. Drain the pieces well on absorbent paper.
Preheat your oven to 420 F (210 C)
Add a little oil to the pan if need be (there should be a couple of tablespoons) and sauté the garlic clove; when it is golden add the onions. Season with salt to taste, and add the capers, raisins, and pine nuts. Add the anchovy too, and stir it about until it dissolves.
Turn the onion mixture out into a baking pan, and arrange the pieces of baccalà over it. Pour the pan drippings over the baccalà, put the pan in the oven, and cook for a few minutes. Upon removing the baccalà from the oven, sprinkle the lemon juice over it, dust it with the parsley, and serve at once.
The wine? White, and Frascati would be a good choice.
Preheat your oven to 420 F (210 C)
Add a little oil to the pan if need be (there should be a couple of tablespoons) and sauté the garlic clove; when it is golden add the onions. Season with salt to taste, and add the capers, raisins, and pine nuts. Add the anchovy too, and stir it about until it dissolves.
Turn the onion mixture out into a baking pan, and arrange the pieces of baccalà over it. Pour the pan drippings over the baccalà, put the pan in the oven, and cook for a few minutes. Upon removing the baccalà from the oven, sprinkle the lemon juice over it, dust it with the parsley, and serve at once.
The wine? White, and Frascati would be a good choice.
