Christmas Eve 2015 marks the 25th “Festa dei Sette Pesci” (Feast of the Seven Fishes) that I will have hosted. Over the next few days, I’ll be posting pictures and recipes from years past, along with the menu for this year’s celebration.
With just 3 days to go, it’s time to start soaking that baccala–get to it!
Salt-cured codfish…pre-soak! If you’ve never worked with this stuff, be prepared–it’s very pungent! |
Baccala Alla Vesuviana This is baccala in a spicy tomato sauce. I made it in 2014, and it was terrific. I used Mario Batili’s recipe, which you can find HERE. |