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Baccalà alla Napoletana

This recipe is the result of a hair salon therapy session with my hair stylist, Emilio. My method of therapy? Talk about food. It turns out we both were raised in Italian families where baccalà was served on special days. One of Emilio's staff at Izzazu International Salon, Fortunata DeMicco, gave us this delicious family recipe.

2 1/2 pounds salt cod, soaked and drained
1 cup flour
Oil for frying
5 tablespoons olive oil
2 cloves garlic, crushed
1 pound ripe tomatoes, peeled, seeded and chopped
4 teaspoons capers, chopped
20 large black olives, pitted and chopped
Salt and pepper

Cut the cod into 2-inch squares. Place flour in a bowl or pie plate. Wipe the cod squares dry with a paper towel and coat lightly with the flour. Deep fry in 1 inch of hot oil until golden brown. Drain on paper towels and keep hot in a baking dish in a low oven.

In a deep skillet, heat the 5 tablespoons of olive oil and saute the garlic until brown. Discard the garlic from the pan; add tomatoes, capers and olives. Season lightly with salt and generously with pepper. Stir well and cook over a brisk heat for 15 minutes. Pour over the cod. Cover the dish and bake in a low (300-degree) oven for 20 minutes or until hot.

Thursday, March 22, 2001

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