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|Recipe contributed by Priscilla Stanziale
- 4 pounds baccalà dried
- Assorted olives (oil cured, green & calamata)
- Vinegar peppers right from the jar
- 4 or 5 garlic cloves chopped
- 1 1/2 cups olive oil or more
- Sharp provolone cut into chunks
|Soak baccalà for 3 or 4 days, keep dumping the water out. Boil till it's flaky. Let it cool and break it up. I put it in a rectangle corning ware dish with the cover. Chop up the garlic, cut the peppers into bite size pieces, cut the cheese into small chunks and put it in the dish with the fish. Pour the olive oil over the whole thing. Add your spices & olives. I make this the day before so everything marinates. The next day you must mix it up good and maybe add a little more oil. I didn't say this was low cal but Christmas Eve comes only once a year. With this we have all of the other fishes. My Grandmother Rotondo showed us how to make this and we all love it. It's great cold. Enjoy! Serves 8-10.
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