Comments on: Baccalà http://almostitalian.com/baccala/ Recipes and Stories from the \'Little Italy\' Communities Across America: An Online Book-in-Progress Thu, 19 Apr 2012 06:54:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kris http://almostitalian.com/baccala/comment-page-1/#comment-10931 Kris Mon, 19 Dec 2011 17:06:23 +0000 http://almostitalian.com/baccala/#comment-10931 I grew up having this dish every Christmas Eve with the 7 fishes along with fried calamari, linguine with white clam, eel, whiting, and cod fish cakes, and seafood salad. The only difference in the recipe is that my grandmother used prunes and not raisins. I grew up having this dish every Christmas Eve with the 7 fishes along with fried calamari, linguine with white clam, eel, whiting, and cod fish cakes, and seafood salad. The only difference in the recipe is that my grandmother used prunes and not raisins.

]]> By: Gordon Brown http://almostitalian.com/baccala/comment-page-1/#comment-10758 Gordon Brown Fri, 25 Nov 2011 10:39:56 +0000 http://almostitalian.com/baccala/#comment-10758 Skip I just came across your site whilst trying to find out what "baccala" was having heard it regularly mentioned in the Sopranos. Now I know I may have a go at making it, sounds delicious, assuming I can get salted cod locally in the UK. Also Finnan Haddie, another name for Finnan Haddock is, to quote a famous uk fish chef Rick Stein: "smoking makes haddock special, and Finnan haddock is the most special of all." This is on-the-bone smoked haddock, originally "invented" in the village of Findon, which you will find about five miles down the coast from Aberdeen. Love the site Gordon Skip

I just came across your site whilst trying to find out what “baccala” was having heard it regularly mentioned in the Sopranos. Now I know I may have a go at making it, sounds delicious, assuming I can get salted cod locally in the UK.

Also Finnan Haddie, another name for Finnan Haddock is, to quote a famous uk fish chef Rick Stein: “smoking makes haddock special, and Finnan haddock is the most special of all.” This is on-the-bone smoked haddock, originally “invented” in the village of Findon, which you will find about five miles down the coast from Aberdeen.

Love the site

Gordon

]]> By: Skip http://almostitalian.com/baccala/comment-page-1/#comment-10685 Skip Thu, 17 Nov 2011 13:45:52 +0000 http://almostitalian.com/baccala/#comment-10685 I think perhaps you do. Isn't it called Finnan Haddie? Best regards, Skip I think perhaps you do. Isn’t it called Finnan Haddie?

Best regards,
Skip

]]> By: rebecca http://almostitalian.com/baccala/comment-page-1/#comment-10593 rebecca Mon, 31 Oct 2011 08:34:15 +0000 http://almostitalian.com/baccala/#comment-10593 it certainly is a love/hate relationship-love to eat it hate the soaking. so glad i learnt to prepare baccala from my mother in law. i have just bought two ragno back from italy and am looking forward to the end result- good food and good company. why don't we use it more in the U.K.,we're surrounded by it. . . ? it certainly is a love/hate relationship-love to eat it hate the soaking. so glad i learnt to prepare baccala from my mother in law. i have just bought two ragno back from italy and am looking forward to the end result- good food and good company. why don’t we use it more in the U.K.,we’re surrounded by it. . . ?

]]> By: Skip http://almostitalian.com/baccala/comment-page-1/#comment-8594 Skip Fri, 25 Mar 2011 23:25:56 +0000 http://almostitalian.com/baccala/#comment-8594 Hi Mike, Thanks for your comment. Baccala may indeed be the food of love. It can certainly test a relationship in the kitchen as it soaks. Nevertheless, there is something magical about it, and the meal is somehow made more special when it's included on the menu. All the best, Skip Hi Mike,

Thanks for your comment. Baccala may indeed be the food of love. It can certainly test a relationship in the kitchen as it soaks.

Nevertheless, there is something magical about it, and the meal is somehow made more special when it’s included on the menu.

All the best,
Skip

]]> By: Mike C http://almostitalian.com/baccala/comment-page-1/#comment-8592 Mike C Fri, 25 Mar 2011 15:44:46 +0000 http://almostitalian.com/baccala/#comment-8592 This is a good southern Italian version of what is a fantastic dish. I learned to eat Baccala when I was a kid in the 1960s growing up in a PURELY Italian American household in El Monte California. (Yes some of the <em>famiglia</em> never spent time in NYNJ and such, we hailed from Detroit.) This is close to what we called Baccala Portugese style. My mother used celery and hot peppers and no raisins. And a HEAD of garlic. It was one of me Fathers FAVORITE meals. Sometime served with small new potatoes, other time plain white rice, and my favorite with Polenta as above. My wife (back in the day) learned to make this. Now this stuff stinks to high heaven if you are not used to it. Frances was not but she had it at my Mothers house when we were dating and she loved it. Pretty good for a Franco Germanic, Scot Irish Arapahoe American. It must have been a sign of love. My kids bug me for this often and my middle child when she moved off to Davis Ca for school was on a tight budget realized even at 10 bucks a pound Baccala is actually affordable since a pound of it goes a very long way. This is a good southern Italian version of what is a fantastic dish. I learned to eat Baccala when I was a kid in the 1960s growing up in a PURELY Italian American household in El Monte California. (Yes some of the famiglia never spent time in NYNJ and such, we hailed from Detroit.)

This is close to what we called Baccala Portugese style. My mother used celery and hot peppers and no raisins. And a HEAD of garlic. It was one of me Fathers FAVORITE meals. Sometime served with small new potatoes, other time plain white rice, and my favorite with Polenta as above.

My wife (back in the day) learned to make this. Now this stuff stinks to high heaven if you are not used to it. Frances was not but she had it at my Mothers house when we were dating and she loved it. Pretty good for a Franco Germanic, Scot Irish Arapahoe American. It must have been a sign of love.

My kids bug me for this often and my middle child when she moved off to Davis Ca for school was on a tight budget realized even at 10 bucks a pound Baccala is actually affordable since a pound of it goes a very long way.

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