Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...

Baccalà alla Trevigiana (Baccalà Treviso-Style) Yield: serves 6 or more. I must say, I am particularly partial to the whipped dry cod, which my father, Vittorio, now long gone, would whip for hours ...

NOTE: Baccala must be soaked in 3 gallons of very cold water in the refrigerator for 48 hours, changing water at least twice a day before preparing this dish. Drain baccalà, cut into 2-inch pieces, ...

This appetizer, from the “The Tucci Cookbook,” is best served warm on toasted bread that has been rubbed with garlic or on a slice of grilled polenta. Stanley Tucci recommends pairing this spread with ...

COLE'S COOKING A TO Z by Annette GoochFlavourful food, well prepared and simply presented, is the hallmark of a Sicilian-style menu built around pan-fried salt cod (baccala) with a pungent green olive ...

PROVIDENCE, R.I. -- Over the years, many a customer had tried to pry this recipe for Baccala from Bob LaMoia, chef/owner of LaMoia Restaurant and Tapas Bar in Providence. In the spirit of Christmas, ...

The fabled seven fishes are the centerpiece of countless Italian-American families’ Christmas Eve feasts. Of all the fish, perhaps none says “Old Country” more than Baccala, aka salted cod. The dish ...

Place baccala in a container and cover with cold water. Cover with a lid and place in the fridge for 2 days, changing water 3 times. Remove baccala from liquid and place in a saucepan with bay leaves ...

In Rome, fish on Fridays is still a thing – and it’s often baccalà, fried, baked or simmered into a rich soup Walk around Rome on a Friday and you might notice a sign saying baccalà bagnato, or a tub ...

Drain baccala, cut into 8 cm pieces and pat dry with paper towel. Heat oil in a deep frying pan over medium heat. Add onion and cook for 4 minutes or until browned. Add garlic, basil, parsley, olives ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. On a warm autumn night in a small town square in the lee of Veneto’s Prosecco Hills, some 600 of the great and ...

Editor’s Note: This recipe is featured in the CNN story “Three popular recipes from Stanley Tucci’s cookbook.” Don’t miss a new season of “Stanley Tucci: Searching for Italy” airing Sundays at 9 p.m.