Christmas Eve Spaghetti With Baccala Recipes

UNCLE VINCENT'S CHRISTMAS EVE BACCALA

Steps:

• Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.
• Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain.
• Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.
• Stir in broth and return to simmer.
• Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.
• Taste and, if necessary, add salt. Serve hot.

CHRISTMAS EVE SPAGHETTI WITH BACCALA

Steps:

• 1 Bring about 1 quart of water to a boil in a wide saucepan. Add the fish and salt to taste. Reduce the heat to low. Simmer the fish until very tender, about 10 minutes. Remove the fish with a slotted spoon. Let cool slightly. With your fingers, remove any skin and bones. Cut the fish into bite-size pieces. 2 Pour the oil into a large saucepan. Add the onions and celery and cook over medium heat until the vegetables are golden, about 15 minutes. Stir in the garlic and cook 2 minutes more. 3 Add the tomatoes and red pepper. Cook, stirring occasionally, until the sauce is thick, 20 to 30 minutes. 4 Add the fish, olives, and capers and cook 10 minutes. Taste for salt. 5 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 6 Add the pasta to the pan with the sauce. Toss well over medium heat, adding a little of the cooking water if needed. Drizzle with a little extra- virgin olive oil and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.