My Family's Baccala Salad

Salted cod aka baccala is an Italian delicacy enjoyed at the holidays, particularly on Christmas Eve during the Feast of the Seven Fishes.

The key to success is to cover the salted cod with cold water about three days prior to making the salad. Change the water out daily 2-3 times per day. In addition, boiling the cod for what may seem to be like a really excessive amount of time is key to the fish's tenderness.

Here's what the cod looks like when you purchase it:

As you see, the fish is preserved in salt. This is why soaking it, is key! I use a gigantic Tupperware container with a lid.

While every family has their own style and tradition in making this dish, I'm sharing with you the way my Mommom Sacco and my mom Judy did it. It is enjoyed during our Feast every year. I hope your family loves it, too!

Baccala Salad

Makes about 20 appetizer servings

 1.5-2 pound salted cod

Fresh water to soak the baccala

6 cloves garlic, minced

4 Tbsp. extra virgin olive oil

4 Tbsp. red wine vinegar, plus more for serving if desired

1/2 cup fresh flat-leaf parsley, chopped

Pinch of salt, to taste, if necessary

Three days prior to cooking, place salted cod in a large bowl with a lid. Cover cod with fresh cold water. Water should be at least an inch or two above the cod. Cover the bowl with lid. Place in fridge. Drain the water and repeat 2-3 times per day until the day of cooking.

On the day of cooking and preparing the baccala: Remove covered bowl with cod from fridge. Drain the soaking water. Fill a large pot with fresh water. Place cod in pot of water. 

Place pot on the stove over medium-high heat. Bring to a boil. Simmer until cod is tender and can fall apart with a fork. Start checking the cod at 20 minutes. Depending on how thick your fish is, it may need to simmer up to 40 minutes. Drain in a colander.

While the cod in the colander cools slightly, heat a small saucepan over medium low heat. Add olive oil, garlic and parsley. Saute for two minutes. 

While the cod is still warm, flake into a bowl. Cod should be bite-sized pieces. Pour garlic oil mixture on top. Gently stir to coat the fish. Add red wine vinegar. Stir again. Taste for seasoning. Add a pinch of salt if necessary. Serve warm or place in refrigerator until ready to serve. This dish can be eaten at room temperature or chilled. I like to make it the day before serving so that the flavors marinate well, but my mom makes it Christmas Eve morning.

Serve with extra red wine vinegar and crusty bread.

Tuna Tartare a Total Star

Tis the season to get the Feast of the Seven Fishes onnnnnnnn.

My planning for the festivities has begun, and I thought I would share with all of you the sleeper hit from  my 2017 spread: Tuna Tartare.

I've had the privilege and honor to be the Feast of the Seven Fishes hostess with the mostess in my family for the second year now. Previously, I schlepped a bunch of food to my sister's house.

I love the tradition of this holiday so much. Basically, some Southern Italian peeps decided to eat at least seven fishes on Christmas Eve until you can't eat no more. There are a lot of contradictions as to why this practice takes place but it has to do with the number 7 and the Bible and the Sacraments and holy numbers and really, no one really knows.

So Tuna Tartare. This was not a traditional dish in my family's Feast of the Seven Fishes menu. But after last year's debut, it totally is now!

If you skeeve fish in the raw form, you may want to move it along. But if you love the freshness and the lightness and the amazingness that is uncooked tuna, this jam is for you. Be sure to get it from your must trustworthy fishmonger.

I followed this recipe to the T, except, I used just basil and zero mint. Mint is always so freakin' hard to find in Jersey and it was beyond skeevy last year up in my markets. But if you get your hands on the gorgeous mint, go for it. I used the olive oil. The recipe says it's optional, but I say no way, Jose.

My Tuna Tartare comes from the "Extra Virgin" cookbook by Gabriele Corcos and Debi Mazar (you know, Madonna's home girl from back in the day). Fab cookbook. I strongly recommend!

I like doing this one for the huge holiday that is Christmas Eve because it is not only delish but so easy to put together. Sometimes you need a few recipes in your repertoire that take just a handful of minutes when you are preparing many other time-consuming dishes. And this one is a total knockout!

Tuna Tartare
Serves 6 to 8
From "Extra Virgin"
By Gabriele Corcos and Debi Mazar

2 tuna steaks (3/4 pound each), 1 1/4 inches thick, finely diced
2 lemons, 1 zested and 1 cut into wedges for squeezing
10 fresh mint leaves, finely sliced (chiffonade-style), plus sprigs for garnish
6 fresh basil leaves, finely sliced (chiffonade-style), plus sprigs for garnish
Sea salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil (optional)
Flatbread crackers, broken into bite-size pieces

In a large bowl, combine the tuna, lemon zest, mint and basil. Stir gently. Season with salt and pepper to taste. If using olive oil, add it now.

Spoon generous portions of the tartare onto the cracker pieces.

Serve immediately with a squeeze of lemon, and garnish with the mint and basil sprigs.