Quote:
Originally Posted by angela1990
We do not have the bacala anymore, but my grandmother would make it on Christmas Eve in a cold salad with celery and black olives, olive oil and vinegar (if I remember correctly). I have not had that in over 40 years. She also made quite a few fried fish dishes. I think the type of fish served depended on what part of Italy they came from and what they could afford. As a child I do not remember lobster or filet of sole or any of the other more expensive fish.
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that's the bacala salad my husband grew up with! but the bacala had to be brought back from the dried stage by soaking it in water and/or milk for almost a week before the salad was prepared!!!! tried to perfect the technique for years - then found the italian grocer who made it closer to mama's version than i could! thank heaven for that!
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Not sure if I have free time...or if I just forgot everything I was supposed to do!