08 Jun BACCALA` ALLA NAPOLETANA
Weekend Special: June 9 – 11, 2017
In mid-sixteenth-century Sweden, during a period of harsh austerity in Europe, the convivial dinner tables of the clergy were suffering as well. A particularly ingenious priest by the name of Olao Mago began advocating for a fish called “merlusia” (which was essentially a cod fish) because the chilly winds of his neighboring mountains would dry it out, which would in turn preserve it and make it rock like and easy to ship. Soon his idea was heard around Europe, and soon salt cod as an Old World delicacy was born. To this very day, the artful technique of cod preservation remains, even in warmer climates, which makes the fish that much more succulent.
Baccala` stays 24 hours under cold running water to get rid of the salt used for preservation. The fish is then patted dry, skin and bones removed, and is lightly floured and pan seared in Extra Virgin Olive Oil. In a separate pan, finely sliced white onions, celery julienne, diced fresh tomatoes, black olives, raisins, capers and pine-nuts are seared in Extra Virgin Olive Oil to create the sauce. The Baccala` and sauce is then combined and put into the oven.