Crinella Family Cookbook
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Table of Contents
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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
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Baked Baccala in White Sauce
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2 pound, baccala (salt cod), cut into 4" squares and soaked for 24 hours
6 tablesppons, grated Parmesan cheese
1/4 cup, olive oil
1/4 cup, unsalted butter
4 medium garlic cloves, finely chopped
1 small white oinion, finely chopped
1 small (about 4 ounce) can, anchovies, mashed
1/4 cup fresh parsely, finely chopped
1/2 cup, dry white wine
1 1/2 cups, half-and-half milk
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Place baccala, in single layers, in large buttered baking pan.
Sprinkle
with Parmesan cheese.
Brown garlic, onion, anchovies and parsley in oil,
when onions are golden brown, add wine and simmer for 5 minutes.
Add a
tablespoon of butter and the milk to the sautee mixture, bringing it to a
boil. Immediately pour mixture over baccala.
Bake at 350 degrees, until
the cod has absorbed most of the sauce, then remove and dot each piece
with coarsely ground pepper and a sprinkle of parsley.
Serves 6, with
polenta.
Enjoy with our 2009 Sauvignon Blanc.
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