Ingredients with Measurements:
- 2 lbs of baccalà (salt cod)
- 2 cloves of garlic, minced
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of butter
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of capers
- 2 tablespoons of white wine
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Colander
- Skillet
Step-by-Step Instructions:
1. Soak the baccalà in cold water for 24 hours, changing the water every 8 hours.
2. Drain the baccalà and place it in a large pot. Cover with cold water and bring to a boil. Simmer for 10 minutes.
3. Drain the baccalà and transfer to a colander. Rinse with cold water and set aside.
4. Heat the olive oil and butter in a skillet over medium heat. Add the garlic and sauté for 1 minute.
5. Add the baccalà and sauté for 5 minutes, stirring occasionally.
6. Add the parsley, capers, white wine, and lemon juice. Simmer for 5 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 18g
Carbohydrates: 4g
Protein: 28g
Substitutions for Ingredients
- For the baccalà, you can use any type of salt cod.
- For the olive oil, you can use vegetable oil or butter.
- For the white wine, you can use dry vermouth or white wine vinegar.
Variations:
- You can add other herbs and spices to the dish, such as oregano, thyme, or red pepper flakes.
- You can also add other vegetables, such as tomatoes, onions, or bell peppers.
Tips and Tricks:
- Make sure to soak the baccalà in cold water for at least 24 hours before cooking.
- Be careful not to overcook the baccalà, as it can become tough and dry.
Storage Instructions:
Baccalà alla Ticinese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the baccalà in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the baccalà alla Ticinese on a bed of cooked pasta or rice, with a side of steamed vegetables.
Garnishes:
Garnish the baccalà with fresh parsley and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted potatoes
- Steamed vegetables
- Salad
Troubleshooting Advice:
If the baccalà is too salty, rinse it in cold water before cooking.
Food Safety Advice:
Make sure to store the baccalà in the refrigerator and consume within 3 days.
Food History:
Baccalà alla Ticinese is a traditional Italian dish that originated in the Ticino region of Switzerland. It is believed to have been created in the 16th century by Italian immigrants.
Flavor Profiles:
This dish has a savory, salty flavor with a hint of acidity from the lemon juice.
Serving Suggestions:
Serve the baccalà alla Ticinese with a side of roasted potatoes and steamed vegetables.
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Region: Swiss