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Baccalà Salad

This great spring and summer recipe comes to us by way of Mary Jo Capizzi, who's in charge of public relations at The Steelhead Grille. A big fan of salt cod, Mary Jo obtained this recipe from her mother, Isabel Gaetano Leindecker.

1/2 pound salt cod, soaked and drained
1 whole clove garlic
2 to 3 tablespoons extra virgin olive oil
16 whole cured black olives
1/2 teaspoon black pepper
Crushed red pepper flakes

Place pre-soaked codfish in a medium saucepan, add water to cover by 1 inch. Bring to a boil and simmer for about 3 minutes or until fish flakes easily. Do not overcook. Drain.

Mix whole garlic, whole olives and black pepper with olive oil.

Toss flaked cod with garlic mixture and let sit for 1/2 hour before serving. Sprinkle with red pepper flakes, if desired. Serve cold or at room temperature with crusty Italian bread. Serves 2 to 4, depending on serving size.

Thursday, March 22, 2001

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