Place baccalà in a large bowl; add cold water to cover, and let soak in refrigerator 48 hours, changing cold water twice a day. Drain baccalà, and cut into 6 pieces (about 3 ounces each). Set aside.
Rustic Baccalà Recipe – Salt Cod with Potatoes & Olives Dive into a traditional Mediterranean favorite with this Baccalà recipe featuring tender salt cod, creamy potatoes, briny capers, and savory ...
Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...
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