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Dom's Baccala a la Pizzaiola
Makes Individual Servings
*Baccala (soaked for 72 hours and desalted)
*Ripe, thinly-sliced tomatoes
*Thinly-sliced onions
*Italian-style bread crumbs
*Fresh basil
*Crushed oregano
*Grated romano cheese
*Extra virgin olive oil
*Black pepper
*Anchovies or salted sardines (optional)
1Cut the baccala in medium-sized sections, layer with the thinly sliced tomatoes and onion slices, cover with bread crumbs, scatter with chopped parsley, basil and oregano, sprinkle with romano cheese. Drizzle with the olive oil. Add some black pepper (no salt needed, considering baccala is salt cod).
2Bake for about half an hour in a 350F degree oven. Remove when the baccala looks almost dry (or allow it to stay moist, if that is your taste).
3If desired, add small pieces of anchovy or salted sardine here and there to add a fish flavor to the otherwise bland baccala.
  • "Pizzaiola" means "pizza-style" - so if you think of the baccala as "pizza dough" - any of your favorite pizza toppings can work and you can make your own personal Baccala Pizzaiola recipe!;1;N
  • Source
    Robert Tinnell and Shannon Colaianni Tinnell, Authors, Feast of the Seven Fishes: The Collected Comic Strip & Italian Family Holiday Cookbook