Get ready to indulge in the rich flavors of Italy’s national treasure, baccala! For those unfamiliar, baccala is dried and salted cod that’s been a staple ingredient in Italian cuisine for centuries. When rehydrated and cooked with love, it becomes a culinary superstar. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility of baccala. From classic Vicentine-style dishes to innovative fusion creations, these savory baccala recipes will satisfy your cravings and inspire you to get cooking.
Classic Baccalà alla Vicentina
A traditional Venetian dish from the northern Italian region of Veneto, this recipe for Classic Baccalà alla Vicentina is a must-try for those who love salted cod. With its rich flavors and tender texture, it’s no wonder this dish has been a staple in Italy for centuries.
Ingredients:
– 12 oz dried and salted cod (baccalà)
– 1/4 cup olive oil
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1/2 cup white wine
– 1/2 cup beef broth
– 1 tsp dried parsley
– Salt and black pepper, to taste
Instructions:
1. Soak the cod in cold water for at least 24 hours, changing the water several times.
2. Rinse the cod under cold running water, then cut it into small pieces.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the cod, white wine, beef broth, and parsley to the skillet. Season with salt and black pepper to taste.
6. Simmer the mixture over low heat for 20-25 minutes or until the cod is tender.
Cooking Time: 25 minutes
Crispy Baccalà Fritters with Lemon Aioli
Crispy Baccalà Fritters with Lemon Aioli: A Sicilian-inspired treat that combines the rich flavors of salted cod with a zesty and refreshing lemon aioli. Perfect as an appetizer or snack.
Ingredients:
– 1 cup dried baccalà (salted cod), soaked overnight and drained
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
– Lemon Aioli (recipe below)
– Fresh parsley leaves for garnish
Instructions:
1. In a bowl, combine baccalà, flour, Parmesan cheese, and egg. Mix until just combined.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Using a spoon, drop small amounts of the baccalà mixture into the hot oil, flattening slightly with a spatula.
4. Fry for 2-3 minutes on each side, until golden and crispy.
5. Remove from oil and drain on paper towels.
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
Mix all ingredients together until smooth. Serve chilled or at room temperature with the fritters.
Cooking time: About 10-12 minutes, including frying and preparation time.
Baccalà Mantecato on Crostini
Elevate your appetizer game with this creamy, salty, and utterly delicious Baccalà Mantecato spread served on crispy crostini. This classic Venetian recipe is a staple in many Italian households, and for good reason – its rich flavors are sure to impress!
Ingredients:
– 1 cup dried salted cod (baccalà)
– 2 tablespoons extra virgin olive oil
– 4 tablespoons heavy cream
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Crostini (toasted bread rounds)
Instructions:
1. Soak the baccalà in cold water for at least 24 hours, changing the water twice. Drain and rinse under cold running water.
2. In a blender or food processor, combine the soaked and drained baccalà, olive oil, heavy cream, garlic, salt, and pepper. Blend until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Preheat your oven to 350°F (180°C).
5. Toast the crostini for about 5 minutes, or until crispy.
6. Spread a dollop of Baccalà Mantecato on each crostini round.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-15 minutes (including soaking time)
Enjoy your delicious Baccalà Mantecato on Crostini!
Portuguese Bacalhau à Brás
A classic Portuguese dish, Bacalhau à Brás is a flavorful and rich cod recipe that’s perfect for a special occasion. This recipe is a staple of Portuguese cuisine, and its creamy, savory goodness is sure to impress.
Ingredients:
– 12 oz dried cod (bacalhau)
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Soak the cod in cold water overnight, changing the water several times.
2. Preheat oven to 375°F (190°C).
3. Remove excess moisture from the cod and cut it into small pieces.
4. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
5. Add garlic and cook for an additional minute.
6. Arrange the cod in a single layer on top of the onion mixture.
7. Pour heavy cream over the cod, making sure it’s fully covered.
8. Season with salt and pepper to taste.
9. Bake for 20-25 minutes or until the cream has thickened and the cod is tender.
10. Garnish with fresh parsley or cilantro before serving.
Cooking Time: 25 minutes
Baccalà in Tomato and Olive Sauce
This classic Italian dish is a staple of Mediterranean cuisine, featuring tender baccalà (dried cod) slow-cooked in a rich tomato and olive sauce. Serve with crusty bread or over pasta for a hearty meal.
Ingredients:
– 1 lb dried baccalà (cod)
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 2 cups canned crushed tomatoes
– 1 cup pitted green olives, sliced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rehydrate the baccalà by soaking it in water for at least 4 hours or overnight. Drain and cut into large pieces.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add crushed tomatoes, olives, salt, and pepper. Stir to combine.
4. Add the baccalà pieces to the saucepan and simmer for 20-25 minutes or until tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Baked Baccalà with Potatoes and Rosemary
This recipe combines the rich flavor of salted cod (baccalà) with the comforting warmth of roasted potatoes and fragrant rosemary. Perfect for a cozy dinner or brunch, this dish is sure to become a new favorite.
Ingredients:
– 1 pound baccalà, soaked overnight and rinsed
– 2 large Yukon gold potatoes, peeled and cubed
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Line a baking sheet with parchment paper; add potatoes in a single layer.
4. Drizzle remaining 1 tablespoon olive oil over baccalà; place on the baking sheet with potatoes.
5. Sprinkle chopped rosemary evenly over both potatoes and baccalà.
6. Bake for 30-40 minutes, or until potatoes are tender and baccalà is flaky and golden.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 30-40 minutes
Spicy Baccalà Stew with Chickpeas
Spicy Baccalà Stew with Chickpeas
This hearty stew combines the rich flavor of baccalà (salted cod) with the comforting warmth of chickpeas and a kick of spice. Perfect for a cozy night in, this dish is easy to make and packed with protein and fiber.
Ingredients:
– 1 pound baccalà (salted cod), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can chickpeas (14.5 oz)
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onions, garlic, and bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the baccalà, chickpeas, diced tomatoes, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
4. Bring the stew to a simmer and cook for 20-25 minutes, or until the flavors have melded together and the baccalà is tender.
Cooking Time: 20-25 minutes
Baccalà Salad with Citrus Dressing
A classic Italian dish gets a bright twist with this refreshing Baccalà Salad, featuring tender salted cod, crunchy greens, and a zesty citrus dressing.
Ingredients:
– 1/2 pound dried baccalà (salted cod), rehydrated and flaked
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup thinly sliced red onion
– 1/2 cup crumbled ricotta salata cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, red onion, and parsley.
2. Flake the rehydrated baccalà into small pieces and add it to the bowl.
3. Crumbling the ricotta salata cheese over the top.
4. Whisk together the lemon juice and olive oil for the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes (including rehydrating time)
Pan-Seared Baccalà with Garlic Butter
This recipe elevates the humble Italian staple of baccalà (dried and salted cod) to a new level by searing it to perfection and serving it with a rich garlic butter sauce.
Ingredients:
– 1 pound baccalà, soaked overnight and cut into 1-inch pieces
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a skillet over medium-high heat.
2. Pat the baccalà dry with paper towels to remove excess moisture.
3. Add olive oil to the skillet and sear the baccalà for 2-3 minutes on each side, or until crispy and golden brown.
4. Remove the baccalà from the skillet and set aside.
5. Reduce heat to medium and add minced garlic to the skillet. Cook for 1 minute, until fragrant.
6. Add softened butter to the skillet and stir until melted and smooth.
7. Serve the seared baccalà with garlic butter sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Baccalà and White Bean Soup
A hearty and comforting Italian soup that’s perfect for a cold winter’s day, this Baccalà and White Bean Soup is made with tender salted cod, creamy cannellini beans, and aromatic vegetables.
Ingredients:
– 1 pound dried baccalà (salted cod)
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Soak the baccalà in water for at least 8 hours or overnight. Drain and rinse.
2. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until tender, about 5 minutes.
3. Add the soaked and drained baccalà, chicken broth, diced tomatoes, and cannellini beans to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the baccalà is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Baccalà Croquettes with Spicy Mayo
These crispy croquettes filled with salty baccalà (salted cod) and served with a spicy kick, are perfect for a snack or appetizer. The combination of textures and flavors will have you hooked!
Ingredients:
– 1 cup dried baccalà, rehydrated and flaked
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 cup panko breadcrumbs
– Vegetable oil for frying
– Spicy Mayo (see below)
– Fresh parsley, chopped (optional)
Instructions:
1. In a bowl, mix together baccalà, flour, Parmesan cheese, and egg.
2. Divide the mixture into 6-8 portions and shape each into a ball.
3. Coat each ball with panko breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry croquettes until golden brown, about 2-3 minutes per side.
6. Drain on paper towels and serve hot with Spicy Mayo.
Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Grilled Baccalà with Herb Marinade
Savor the rich flavor of Italian-style salted cod (baccalà) marinated in a fragrant herb mixture and grilled to perfection. This recipe is a unique twist on traditional baccalà dishes, adding an aromatic and refreshing dimension.
Ingredients:
– 1 pound dried baccalà
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Soak the baccalà in cold water for at least 24 hours, changing the water every 8 hours.
2. Drain and rinse the baccalà, then place it in a shallow dish.
3. In a small bowl, combine olive oil, garlic, parsley, basil, lemon juice, salt, and pepper.
4. Pour the marinade over the baccalà, making sure it’s fully coated.
5. Let the mixture sit at room temperature for 30 minutes to allow the flavors to meld.
6. Preheat grill to medium-high heat. Remove the baccalà from the marinade, allowing any excess to drip off.
7. Grill the baccalà for 3-4 minutes per side, or until it’s cooked through and slightly charred.
8. Serve warm with your favorite sides, such as pasta, salad, or roasted vegetables.
Cooking Time: 15-20 minutes
Baccalà Puttanesca with Spaghetti
This Italian recipe combines the rich flavors of baccalà (dried cod) with the spicy kick of puttanesca sauce, served over a bed of al dente spaghetti. The result is a bold and savory dish that’s sure to please.
Ingredients:
– 1/2 pound dried cod (baccalà), soaked overnight and rinsed
– 12 oz spaghetti
– 3 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 2 tablespoons olive oil
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add baccalà, olives, capers, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add reserved pasta water to the skillet and stir to combine.
5. Serve baccalà puttanesca over cooked spaghetti, topped with parsley and Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Slow-Cooked Baccalà with Black Olives
A classic Italian recipe that combines the rich flavors of baccalà (salted cod) with the savory taste of black olives. This slow-cooked dish is perfect for a cold winter’s night, as it simmers in flavorful liquid and fills your home with aromatic scents.
Ingredients:
– 1 pound baccalà (salted cod), rinsed and drained
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup black olives, pitted
– 1 can (28 oz) crushed tomatoes
– 1/4 cup white wine
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the baccalà, black olives, crushed tomatoes, and white wine. Season with salt and pepper to taste.
5. Cover the pot and simmer over low heat for 2-3 hours or until the fish is tender.
Cooking Time: 2-3 hours
Baccalà Brandade with Crusty Bread
Brandade is a traditional Provençal dish made with salted cod, potatoes, garlic, and olive oil. This recipe adds the comforting warmth of crusty bread to create a satisfying appetizer perfect for any occasion.
Ingredients:
– 1 pound salted cod (baccalà), soaked overnight and drained
– 2 large potatoes, peeled and diced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
– Crusty bread, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine potatoes, garlic, and enough cold water to cover. Boil until potatoes are tender, about 15 minutes.
3. Drain potatoes and add salted cod, olive oil, and parsley. Mash with a fork or potato masher until well combined.
4. Serve warm brandade with crusty bread for dipping.
Cooking Time: About 30 minutes
Baccalà in Creamy Polenta
This hearty Italian-inspired dish combines tender baccalà (salted cod) with creamy polenta, creating a comforting and flavorful meal.
Ingredients:
– 1 pound baccalà (salted cod), soaked overnight and rinsed
– 2 cups water
– 1 cup polenta cornmeal
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt, to taste
Instructions:
1. Bring the baccalà to a boil in the water and simmer for 10-12 minutes or until flaky.
2. In a large saucepan, combine the polenta cornmeal and 4 cups of water. Cook over medium heat, stirring constantly, until the mixture thickens and comes away from the sides (about 20-25 minutes).
3. Remove from heat and stir in the butter, garlic, Parmesan cheese, and salt.
4. Flake the cooked baccalà into the polenta mixture and stir to combine.
Cooking Time: 30-35 minutes
Baccalà and Roasted Pepper Panini
A classic Italian-inspired panini that combines the rich flavors of salted cod, roasted red peppers, and melted mozzarella cheese. Perfect for a quick lunch or snack.
Ingredients:
– 1/2 cup baccalà (salted cod), soaked overnight and drained
– 2 tablespoons olive oil
– 1 large red bell pepper, roasted and sliced
– 4 slices of bread ( Ciabatta or Focaccia work well)
– 2 tablespoons mayonnaise
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together the drained baccalà, olive oil, and a pinch of salt and pepper.
3. Assemble the sandwiches by spreading mayonnaise on each bread slice, followed by a layer of baccalà mixture, roasted red peppers, and mozzarella cheese.
4. Place the sandwiches in the panini press or grill for 2-3 minutes, or until the cheese is melted and the bread is toasted.
5. Serve immediately and enjoy!
Cooking Time: 5-7 minutes
Baccalà with Sautéed Spinach and Pine Nuts
This classic Italian recipe combines the rich flavor of salted cod (baccalà) with the earthy sweetness of spinach and the crunch of pine nuts. A simple yet satisfying dish that’s perfect for a weeknight dinner.
Ingredients:
– 1 cup dried baccalà, soaked overnight and drained
– 2 cups fresh spinach leaves
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the baccalà under cold water, then cut it into small pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.
3. Add the baccalà and cook until flaked and tender, about 5-7 minutes.
4. Stir in the spinach leaves and cook until wilted.
5. Sprinkle with pine nuts and season with salt and pepper to taste.
6. Serve hot over cooked pasta or rice.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the rich flavors of Italy’s beloved salted cod, baccala! In this collection of 18 savory recipes, you’ll find a variety of creative and delicious ways to prepare this versatile ingredient. From classic dishes like Baccalà alla Vicentina to modern twists like crispy fritters with lemon aioli, there’s something for every seafood lover. Whether you’re in the mood for a hearty stew or a quick and easy salad, these recipes are sure to satisfy your cravings.