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

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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 20th)

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

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