Recipe courtesy of Mario Batali
Baccala
Total:
3 hr 10 min
Active:
3 hr
Yield:
4 servings
Level:
None
Total:
3 hr 10 min
Active:
3 hr
Yield:
4 servings
Level:
None

Ingredients

  • 1 piece dried salt cod, soaked for 48 hours in 3 to 4 changes of water
  • 1 bunch thyme, leaves only
  • 1 bunch parsley, leaves only
  • 1 bunch marjoram, leaves only
  • 1 bunch oregano, leaves only
  • 1/2 cup oven-roasted tomatoes, recipe follows, cut into chunks
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper, to taste
  • 4 tablespoons real balsamic vinegar
OVEN ROASTED TOMATOES:
  • 12 plum tomatoes, cut in half
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons salt
  • 2 tablespoons freshly ground pepper

Directions

Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet knife, slice the cod into very thin slices and set aside.

In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, olive oil and salt and pepper, to taste.

Divide the baccala evenly among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle with best-quality extra virgin olive oil and balsamic vinegar.

OVEN ROASTED TOMATOES:

Preheat oven to 250 degrees. Toss all ingredients together and place flesh side up on a rack sitting on a sheet pan. Roast in oven for 2 to 3 hours until tomatoes dehydrated yet still tender.

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