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X Italian Fish and Sea Food Dishes
Baccala al forno con le patate Italian Salt Cod with potatoes
Baccala al forno con le patate/ Baked salt cod layered with boiled potatoes, topped with breadcrumbs and Pecorino cheese)
Originated from: Molise, Italy
Occasion: Christmas Eve and other times
Contributed by: Maria Rosa (Source: La cucina regionale Italiana del 2008; Wikpedia notes)

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baccala fritto
Baccala Fritto (Salt Cod in Batter)
Originated from: Rome, Lazio, Italy
Occasion: Christmas Eve (Decemeber 24th)
Contributed by: Mary Melfi

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baccala molisana
Baccala Fritto Molisana (Salt Cod Rolled in Flour)
Originated from: Casacalenda, Campobasso
Occasion: Christmas Eve (Decemeber 24th)
Contributed by: Mary Melfi

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Baccala con Olive/Salt Cod with Olives (using vinegar, anchovy fillets, capers and lemon juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Codfish with Egg Sauce (using salt cod fish, egg yolks, parsley and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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Codfish "alla Giardiniera" (using salt cod fish, carrots, turnips and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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Codfish "alla marinaia" (using salt cod fish, flavored with allspice, vinegar and fish broth)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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Codfish with Green Peppers (using salt cod fish, fried with green peppers, onions and tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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Fresh Codfish "al Vino Bianco" (baked, using dry white wine, lemon and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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Salt Codfish/Merluzzo Salato alla Parmigiana (using tomato sauce, potatoes and pimentos)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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