Re: Easter
Baccala (Dried Cod Fish)
3 lbs. baccala (dried or presoaked)
1 cup extra virgin olive oil
4 garlic cloves, chopped
1 cup black olives
1 small jar capers
1/4 cup raisins
1/4 cup pignoli nuts
1 tsp. basil
1 tsp. oregano
0 salt/pepper
2 lbs. plum tomatoes, chopped
Soak dried baccala in the refrigerator for 3 days, changing the water 3 time a day. (Baccala can now be purchased presoaked). Boil black olives for 2 minutes, drain; set aside. Run water over capers, drain; set aside. Place fish in baking pan in a single layer, sprinkle all ingredients over top. Bake 375 degrees for 1 hour. Variation: Lay celery stalks on botton of a large sauce pan. Layer presoaked cod fillets on celery. Then sprinkle with salt, pepper, parsley, and bread crumbs. Drizzle olive oil over top. Repeat another layer. Pour 1 cup chicken broth or water over top. Cover and let simmer 1 1/2 hours.
Skillet Lamb
1 pound ground lamb
2 Tbsp. extra virgin olive oil
1 clove garlic
1 small onion, sliced
1 cup tomato sauce or Marinara sauce
1 medium eggplant, skin on, cubed (4 cups)
0 6 to 8 large green olives, sliced
1/2 tsp. dried thyme
0 approximately 1/2 teaspoon dried basil
1 Tbsp. grated Parmesan cheese
0 freshly ground pepper to taste
0 salt to taste
1/2 cup grated mozzarella or Jarlsberg cheese
In a large skillet, lightly brown the lamb in oil. Remove the lamb and saute the garlic and onion in the drippings until the onion is translucent. Discard the garlic and excess fat. Add the tomato sauce, eggplant, olives, thyme, basil, Parmesan cheese, pepper, and salt to the skillet. Cover and simmer 30 minutes, or until tender. Add the lamb and cook an additional 10 to 15 minutes, uncovered. Turn off the heat. Sprinkle the grated mozzarella or Jarlsberg chese over the top of the lamb mixture and cover the pan. When the chese melts, it is ready to serve. Serves 4
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