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Baccalà With Greens - Baccalà Con Le Erbe Recipe
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Baccalà With Greens - Baccalà Con Le Erbe Recipe
Cooking time
00:30[hh:mm] 		 
Prep Time
01:20[hh:mm] 		 
Serving Size
4
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Baccalà With Greens - Baccalà Con Le Erbe Recipe Ingredients
   |  
Cooking Conversion
   |   
Quantity Measurement Ingredients M | N M
1- 3/4 pound

soaked baccalà
4 bunch

beet tops about 1 1/2 pounds
1/4 pound

mild black olives
3 cloves

garlic a red pepper, and a bunch of parsley, minced
2

eggs beaten with salt and pepper to taste

flour

salt to taste

pepper to taste

tomato paste diluted with water.
1/2 measuring cup

olive oil for frying (you can also use corn oil, though the taste will be different)
bunch

parsley minced
0.7900 kilogram soaked baccalà
4 bunch beet tops about 1 1/2 pounds
0.1100 kilogram mild black olives
3 cloves garlic a red pepper, and a bunch of parsley, minced
2 eggs beaten with salt and pepper to taste
flour
salt to taste
pepper to taste
tomato paste diluted with water.
1/2 measuring cup olive oil for frying (you can also use corn oil, though the taste will be different)
bunch parsley minced
Baccalà With Greens - Baccalà Con Le Erbe Recipe Method

Skin and debone the baccalà, then break it onto bite-sized chunks, stir them into the egg mixture, and let them sit for at least an hour. Meanwhile, mince the herbs, chop and wash the beet tops, and pit the olives.

Dredge the fish in flour and fry it in a fairly deep pot until the pieces are a pretty golden color, then stir in the herb mixture, the olives, and the beet tops. Cook, stirring, until the beet tops wilt, then mix in a tablespoon or two of tomato paste diluted in a half cup of warm water.

Season to taste, cover, and simmer for about 45 minutes. Correct the seasoning, let the dish rest for about 10 minutes, and serve. I think this would do nicely with a white wine, for example a Vermentino.
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Recipe Comment
 
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