Baccalà Napolitana

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The winning recipe from our 2011 King or Queen of Baccalà Contest. Thanks to Michael Simon, we've got a new holiday baccalà recipe to share with you!

Ingredients:

• 1/2 teaspoon cracked anise seed
• 1 teaspoon mace
• 2 bay leaves
• 1 teaspoon DeLallo Natural Fine Sea Salt
• 1 teaspoon coarse black pepper
• 1 teaspoon red pepper flakes
• 1 1/2 pounds potatoes, washed 
• 1 onion, peeled
• 1/3 cup olives (DeLallo Oil-Cured or Calamata, pitted)
• 1/4 cup DeLallo Nonpareil Capers in Salt, soaked and drained
• 5 cloves garlic
• 1/3 cup DeLallo Extra Virgin Olive Oil
• 2 pounds baccalà, prepared
• 1 (28-ounce) can DeLallo Imported Italian Crushed Tomatoes
• 2 bay leaves
• 1/2 cup DeLallo Plain Breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano
• 2 cups white wine

Directions:

To make the spice mixture, combine all of the dried spices with the exception of the bay leaves in a bowl.

With a food processor, slice the potatoes and onions and place in a large mixing bowl.

Pulse the olives, capers and garlic briefly—until roughly chopped. Add to potato and onion mixture. Add 3 tablespoons of the spice mixture and about 1/4 cup olive oil.

Preheat the oven to 350˚F.

Assemble the dish in a large casserole dish. First, layer 1/2 of the potato and onion mixture on the bottom of baking dish. Next, top with 1/2 of baccalà, then a half can of tomatoes. Sprinkle 1 tablespoon of spice mixture, bay leaves, breadcrumbs and Parmigiano over tomatoes.

Repeat layering with remaining ingredients, including the white wine. Top with remaining cheese, breadcrumbs and any spice mixture. Drizzle with remaining olive oil.

Cover and bake. Place baking sheet under covered dish to catch any bubbling liquid when cooking.

Cook for about 1 1/2 hours covered, then uncover the dish and lower heat to about 300˚F, cooking for another 30 minutes.. Depending on how you like the dish (with more or less liquid) you can let the dish cook longer.

Remove from the oven and let it set covered for at least 45 minutes before serving.

Serves 6 Printer-friendly version