Though one generally thinks of testaroli as a first course dish they can work very nicely as a bed for other foods, in this case fish and onions. I'd use fairly sweet onions here. To serve 6:
Prep Time: 60 minutes
Cook Time: 60 minutes
Ingredients:
- 1 testarolo (see link below, or 2-3 savory crepes)
- 2 1/4 pounds soaked baccalà
- A cup (250 ml) extravirgin olive oil
- A medium-sized bunch of parsley, minced
- 3 cloves garlic
- 2 bay leaves
- 1/3 cup white wine vinegar
- 1 pound (500 g) onions
- A little red pepper, ground
- The leaves from a small (4 inch, or 10 cm) sprig of rosemary, minced
- A stick of celery, a small carrot, and an onion to flavor the water used to boil the baccalà
Preparation:
Put the baccalà and the herbs in a pot with water to cover and heat it until just before it reaches a boil, then remove it from the water and skin it; cover it and keep it warm. Another option for cooking the baccalà is to steam it for 7-8 minutes.
Peel and slice the onions. Heat half the oil in a pot with the garlic and bay leaf; add the onions and cook, covered, over a low flame for about 20 minutes. While the onions are cooking slice the testarolo into diamonds that are 2 inches a side, bring a pot of salted water to a boil, and cook the testaroli for about a minute. Remove them from the water with a slotted spoon and cook them for a minute in a non-stick pan with 2 tablespoons of oil, a clove of garlic, and the red pepper, turning the pieces once to brown both sides. Use the testaroli to line a serving dish, and lay the baccalà over the pieces, separating the pieces so they cover the testaroli.
Spoon the onions over the baccalà, season them with the vinegar and the rosemary, and then sprinkle the remaining oil and the minced parsley over all. Let the dish sit, covered, for a short while before serving it.
Peel and slice the onions. Heat half the oil in a pot with the garlic and bay leaf; add the onions and cook, covered, over a low flame for about 20 minutes. While the onions are cooking slice the testarolo into diamonds that are 2 inches a side, bring a pot of salted water to a boil, and cook the testaroli for about a minute. Remove them from the water with a slotted spoon and cook them for a minute in a non-stick pan with 2 tablespoons of oil, a clove of garlic, and the red pepper, turning the pieces once to brown both sides. Use the testaroli to line a serving dish, and lay the baccalà over the pieces, separating the pieces so they cover the testaroli.
Spoon the onions over the baccalà, season them with the vinegar and the rosemary, and then sprinkle the remaining oil and the minced parsley over all. Let the dish sit, covered, for a short while before serving it.
