Baccala Alla Bolognese
fish, vegetable main course
1 3/4 pound dried codfish
1 clove garlic; minced
flour; for dredging
3 tablespoon fresh parsley; minced
4 tablespoon butter
salt and pepper to taste
2 tablespoon olive oil
1 lemon; juiced
Put the cod in a deep dish, add cold water to cover, and let it soak for 2 days in the refrigerator in order for it to "plump" up and change the waterseveral times. Rinse and dry the fish and cut it into 2-inch chunks. Dredgethe fish in the flour, shaking off the excess. In a large skillet, heat 2 Tbl of the butter and the olive oil. Add the fish pieces and brown them wellon all sides over medium-high heat. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently. Cut the remaining 2 Tbl butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately. Converted by MMCONV vers. 1.00
Yield: 4 servings
Preparation Time: 0:0
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