Baccala alla bolognese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Dried codfish |
| Flour; for dredging | ||
| 4 | tablespoons | Butter |
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; minced | |
| 3 | tablespoons | Fresh parsley; minced |
| Salt and pepper to taste | ||
| 1 | Lemon; juiced | |
Directions
Put the cod in a deep dish, add cold water to cover, and let it soak for 2 days in the refrigerator in order for it to "plump" up and change the water several times. Rinse and dry the fish and cut it into 2-inch chunks. Dredge the fish in the flour, shaking off the excess. In a large skillet, heat 2 Tbl of the butter and the olive oil. Add the fish pieces and brown them well on all sides over medium-high heat. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently. Cut the remaining 2 Tbl butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately.