Baccala’ (cod fish) Recipe!,

My Nonna Rosa and My Mom Maria made this recipe for us often , enjoy this traditional Molfettese Dish! simple and delicious! people from the old Country will remember eating a variety of recipe of the Baccala" (Cod Fish)
have fun making it with a nice glass of white wine! be safe everyone! ciao!

[@saylorzg3793]

Boy do I miss baccala. You can’t find it in Florida around me. My mouth was watering. I love your apron. I tell my dog few times today this. I’m a lady and I don’t want to sound so bad.

[@lacucinacookingwithpasqual8299]

you can probably order it online ,it is dry cured so it will not spoil

[@vrod1a]

Delicious 🤤
I hope the poor dog got some 😁

[@lacucinacookingwithpasqual8299]

Always

[@georgepaladino2501]

Thank you Pasquale! Looks awesome. Gonna make it your way fried this Christmas Eve.

[@lacucinacookingwithpasqual8299]

George i am sorry for the late reply i hope you liked the fry baccala’ did you make it?

[@larobare]

Love your style of explaining. Thank you!

[@lacucinacookingwithpasqual8299]

Thank you

[@greengoblin6009]

Love watching these videos brings back lots of memories when my parents would cook like this . Ps love the apron where can I get on .

[@lacucinacookingwithpasqual8299]

My Wife bought it at the peddlers village in New Hope Pensilvania but you can buy it online

[@greengoblin6009]

@@lacucinacookingwithpasqual8299 okay thank you I appreciate it maybe when I take a drive to the States.

[@lacucinacookingwithpasqual8299]

@@greengoblin6009 look online for Italian Aprons you will find many and you can customize them ! That how i found my original apron

[@greengoblin6009]

@@lacucinacookingwithpasqual8299 thanks for that I will and I've been telling my family and friends to follow you on TH-cam shut out from Canada (Joe)

[@lacucinacookingwithpasqual8299]

@@greengoblin6009 thank you so much for all your support Joe
Stay Safe

[@joesezzz4324]

Add, Potatoes , pickled peppers,green Olives,

[@lacucinacookingwithpasqual8299]

Another wonderful recipe

[@filomenariccardi9830]

Pasquale, love your Italian accent, what part of Italy is your family from? I come from Giovinazzo, Bari (Puglia region)

[@lacucinacookingwithpasqual8299]

Filomena I am from Molfetta and love Giovinazzo siamo paesani

[@filomenariccardi9830]

@@lacucinacookingwithpasqual8299 we were there in August 2023 celebrating my daughter's 30th birthday, and we saw the festivities of the feast of the Madonna

[@lacucinacookingwithpasqual8299]

@@filomenariccardi9830 it’s a beautiful festivity wonderful tradition

[@filomenariccardi9830]

I also cook bacala with tomatoes and black olives

[@lacucinacookingwithpasqual8299]

Me too

[@lacucinacookingwithpasqual8299]

So many different ways to make it I also like it Fritto. ( fried)

[@raylombardo4186]

3 Day Soak ??? Too long....That's takes too much salt out of the baccala.....1.5 - 2 day soak is best !

[@lacucinacookingwithpasqual8299]

Ray this is how I learn from my parents and it is very good , but let me know how you make it and I will try it! Thank you

[@raylombardo4186]

try soaking just 1.5 days....take a small bite to test the saltiness. If still too salty, soak another 1/2 or whole day. Two days max always works for me. good luck.@@lacucinacookingwithpasqual8299

[@lacucinacookingwithpasqual8299]

@@raylombardo4186 I will try it , thanks Ray