Ingredients
- 1 1/2 pounds baccala (dried, salted codfish), soaked for 48 hours, water changed at least twice daily
- 1/2 cup flour
- 1/4 cup extra-virgin olive oil
- 1 tablespoon butter
- 2 onions, finely chopped
- 4 salt-packed anchovy fillets, rinsed and drained
- 1 pint brown chicken stock, recipe follows
- 3 bay leaves
- 1 tablespoon pine nuts
- 2 tablespoons sultanas or golden raisins, soaked in water to plump them
- 1/4 cup bread crumbs
Description
Food Network Invites You To Try This Baccala Monastery Style: Baccala Alla Cappuccina Recipe From Mario Batali.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter