Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Snapper with Mediterranean Sauce
Broiled Snapper with
Mediterranean Sauce and Lemon
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
|
Baccala in Tomato Sauce
|
2 pounds baccala, cut into pices of 3" to 4" and soaked in water for 24
hours
1/2 cup all purpose four
2 cups, olive oil
2 medium (about 16 ounce) cans, peeled and chopped tomatoes
6 medium garlic cloves, crushed
1/4 cup, parsley, finely chopped
1 Teaspoon, dried tarragon
1/2 cup, dry sherry
1 teaspoon, salt
1 teaspoon, coarsely ground pepper
|
Remove baccala from water, wash well and pat dry.
Dip baccala in flour,
and then sautee in large, deep-sided skillet of hot olive oil until, until
golden brown on both sides.
With slotted spatula, remove baccala to
serving platter and keep warm.
Drain off most of the olive oil, then
brown garlic in remaining oil. When garlic is browned, remove it and
discard.
Add tomatoes, salt and pepper, and tarragon, bring to boil, then
add wine, reduce heat, and allow to simmer for about 20 to 30 minutes,
until sauce has thickened.
Pour over platter of baccala and garnish with
fresh chopped parsley.
Place baccala pieces over a bed of linguini, and
ladle on the tomatoe sauce.
Serves 6.
Enjoy with our
2006 Pinot Noir.
|
|
|
