Category Archives: Traditional Recipes

Mom’s Amazing Salted Cod Recipe

Dairy-free, Pescetarian, Seafood, Traditional Recipes, , , , , , , , , , , , , ,

First of all, I shall introduce this recipe explaining that salted and dried cod (Baccalà and Stoccafisso) are both very popular in Genoa, where I live. We use them in many traditional dishes, although they are widely used in several countries, I know. Both these cod require some care in the process, but they are very healthy and versatile.

This weekend I had the great pleasure to try a lovely salted-cod recipe, prepared by my mother, who was extremely enthusiastic about it.  It is indeed a delicious dish, full of flavour but also quite delicate, despite the fact that salted cod usually has quite a strong and distinctive taste; so we decided to publish it on Foodfulife. I must admit, I am so excited to share one of my mom’s wonderful recipes with you this week!!!!!

Tips.

1. Salted cod is cod preserved in salt. The salt used to preserve the fish should have been completely removed when you buy it, however, it’s better to check the fish. You can always remove the excess salt by soaking the cod in water overnight ( in the fridge), before preparing the recipe.

2. Use two large frying pans, wide enough to contains all the fish, which will be moved from one pan to the other during the cooking process. Always lay the fish skin-side down, to avoid breaking it.

3. If you wish, you can replace salted cod with swordfish and monkfish, all of these fish are well suited for this recipe.

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Mom’ s Baccalà With Tasty Tomato Sauce

Preparation 10 minutes

Cooking 20 minutes

Ingredients

4 tablespoons extra virgin olive oil for the sauce and extra oil (also use extra virgin olive oil) for frying the fish

1/2 medium size red onion, finally chopped

1 clove of garlic, finely crushed

1 tablespoon fresh chopped parsley

1 anchovy

800 g (28.2 oz) salted cod

1 tablespoon salted capers

5 pickled green olives

5 pickled black olives

1/2 tablespoon of tomato paste

2 cups Italian passata (Italian tomato puree in glass jars)

Flour for dusting

Salt and pepper to taste (salt only if necessary)

Method

1. Fry the onion, parsley and anchovy in 4 tablespoons of extra virgin olive oil. When the onion is almost golden add the garlic. After a few minutes, add the capers and all the olives with tomato paste and the passata, stir well and lower the heat.

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2. Separately, cut the salted cod into thick slices (leave the skin on) and remove the bones.

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3. Flour the pieces of cod and then fry them in a large pan with plenty of extra virgin olive oil until golden.

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4. Using a pair of kitchen tongs, place the fried fish in tomato sauce (prepared in step 1) and then cook for about 10 minutes. While cooking, season the top of the fish using a spoon (during this process do not flip the fish, to avoid breaking it).

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5. Turn off the heat and season with salt and pepper (salt only if necessary). Cover with a lid, let it sit for a few minutes and then serve.

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The cod was served with a huge salad and some amazing wholemeal bread, made with a lot of tasty seeds! Lovely!!!

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I only wish I took better photographs for this recipe…But I didn’t have the proper equipment with me and It wasn’t easy to work with my mother cooking/complaining in the kitchen…Believe me!!!  🙂 When she cooks she gets really nervous! :-)))

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Baccalà al sugo saporito della mamma.

Preparazione 10 minuti

Cottura 20 minuti

Ingredienti

4 cucchiai di olio d’oliva per la salsa e extra olio (sempre olio extra vergine d’oliva) per friggere

1/2 cipolla rossa, tritata finemente

1 spicchio d’aglio tritato

1 cucchiaio di prezzemolo fresco tritato

1 acciuga sott’olio

800 g di baccalà

1 cucchiaio di capperi sotto sale

5 olive verdi

5 olive nere

1/2 cucchiaio di concentrato di pomodoro

1 bicchiere grande di passata di pomodoro

Farina q.b. per infarinare

Sale e pepe q. b. (sale solo se è necessario)

Preparazione.

1. Fate soffriggere la cipolla, il prezzemolo e l’acciuga con 4 cucchiai d’olio extra vergine d’oliva. Poco dopo aggiungete anche l’aglio (giusto per non farlo bruciare). Dopo qualche minuto, unite al soffritto i capperi, tutte le olive, il concentrato di pomodoro e la passata. Mescolate bene il sugo e abbassate il fuoco.

2. A parte, tagliate il baccalà a tranci (con la pelle) e levate le lische.

3. Infarinate i pezzi di baccalà e fateli friggere in padella con abbondante olio extra vergine d’oliva. Lasciate dorare.

4. Usando delle pinze da cucina, mettete tutto il pesce nel sugo saporito al pomodoro che abbiamo preparato, appoggiandolo delicatamente dalla parte della pelle.  Fate cuocere ancora per qualche minuto, non girando il pesce per evitare di romperlo (condite aiutandovi con un cucchiaio).

5. Spegnete il fuoco e aggiungete il sale e il pepe (il sale solo se necessario). Lasciate riposare per qualche minuto e poi servite.

Homemade Baci di Dama, simply delicious!

Cookies, Traditional Recipes, , , , , , , , , , , , , , , , ,

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Baci di Dama cookies.

Baci di Dama are delightful Piedmontese cookies, traditionally prepared with plain flour, hazelnuts, almonds and dark chocolate. These wonderful cookies are among my favorites, as a child I just couldn’t get enough! I’m going to prepare my Baci di Dama with brown sugar and wholemeal flour, using the fresh butter I made in the previous recipe. These ingredients have a rich nutty flavour, which blends perfectly with hazelnuts and honey. You can enjoy these mouth-watering Baci di Dama at any time to make your day a little special.

Wholemeal Baci di Dama cookies

For approximately 40 cookies

150 g (5.2 oz) toasted and skinned hazelnuts

65 g (2.2 oz) wholemeal flour

65 g (2.2 oz) rice flour

100 g (3.5 oz) softened butter

60 g (2.1 oz) brown sugar

2 tablespoons honey (I used acacia honey, but normal honey is fine)

a pinch of salt

50 g (1.7 oz) dark chocolate (70 % cocoa)

Method.

1. Toast the hazelnuts in the oven at 160 ° C (325 °F) for about 7 minutes. When the hazelnuts have cooled, gently rub the skins off with a cloth.

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2. Grind the hazelnuts with a food processor. Then, mix the hazelnuts with the flour, sugar, honey and butter.

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3. Work the mixture until you get a soft and smooth dough. Place the dough in a sealed container and let it cool in the refrigerator for 30 minutes.

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4. Take the dough out of the fridge and shape into small balls (approximately 2-3 cm). Place the balls on a greased baking tray and press them slightly with your fingers in order to obtain an half sphere shape.

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5. Bake in the oven at 150 ° (300 ° F) for 10-15 minutes. Meanwhile, melt the chocolate in a double boiler. When the cookies are ready and have slightly cooled, sandwich them together by putting some chocolate on the flat side. Serve the Baci di Dama with a nice cup of tea and enjoy!

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Baci di Dama con farina integrale.

per approssimativamente 40 pasticcini

150 g di nocciole tostate e pulite

65 g di farina integrale

65 g di farina di riso

100 g di burro morbido

60 g di zucchero di canna

2 cucchiai di miele (ho usato il miele d’acacia, ma vanno bene anche altri tipi)

un pizzico di sale

50 g di buon cioccolato fondente

Preparazione.

1. Fate tostare le nocciole in forno a 160° per 7 minuti. Strofinate con un canovaccio le nocciole per togliere la buccia.

2. Tritate finemente con il tritatutto. Unite le nocciole alla farina, allo zucchero, al miele e al burro, mescolando bene fino ad ottenere un impasto morbido e omogeneo.

3. Mettete l’impasto in un contenitore e riponetelo nel frigorifero a rassodare per circa 30 minuti.

4. Togliete l’impasto dal frigo e  formate delle palline di approssimativamente 2-3 cm di diametro. Mettete le palline su una teglia imburrata e pressatele leggermente con le dita per creare delle mezze sfere.

5. Infornate a 150° per 10-15 minuti. Fate fondere il cioccolato a bagnomaria, poi prendete i biscotti (dopo averli fatti raffreddare) e uniteli a due a due, spalmando un po’ di cioccolato sulla parte piatta. Servite con una buona tazza di tè.