Baccala Recipe From Anthony Caturano Owner/Chef Of Soon To Be Opened Tonno Restaurant In the Blackburn Building

Anthony Shares His Grandmother’s Recipe-

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Every year my Grandmother would make Baccala Salad. This is her recipe and I am happy to share it.

 Baccala

For the poaching liquid

½ gallon of water

1 Cup of white wine

½ onion

1 stalk of celery

1 carrott

3 Bay leaves

1 tbs Peppercorns

2# of Salted Cod

¼ cup of Olive Oil

¾ cup of Vinegar Peppers julienned

¼ cup of Chopped Parsley

¼ cup of the brine liquid reserved

Soak 2 pounds of Salted Cod for 4 Days in cold water in the fridge.

Change the water a couple times each day. On the fourth or the fifth day you can cook it. (this year start soaking it on Sunday the 20^th)

The night before Christmas Eve, or the Day of bring to boil a…