Difference between revisions of "Baccalà"
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*[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13519,00.html Food Network: Baccalà Salad] | *[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13519,00.html Food Network: Baccalà Salad] | ||
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[[Category:Italian cuisine]] | [[Category:Italian cuisine]] | ||
[[Category:Seafood]] | [[Category:Seafood]] | ||
[[Category:Dried meat]] | [[Category:Dried meat]] | ||
Latest revision as of 14:39, 21 November 2011
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Baccalà is Italian for dried, salted cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. It is the same word as Portuguese bacalhau, and Spanish bacalao, which are similar dishes.
Despite his name, the baccalà alla vicentina, a dish native to Vicenza, is not made from salted cod, but from dried cod (stockfish) served on or next to polenta.