Baccala Cakes with Balsamic Sauce
Recipe by Loretta Paganini
Serves 8
Ingredients:
2 lbs. center-cut skinless boneless salt cod (baccalà), rinsed well
1 red bell pepper, minced
1 shallot, minced
1 Tbsp. capers, well rinsed
2 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice
2 lg. eggs, lightly beaten
1 Tbsp. fresh Italian parsley, minced
1 cup fresh white bread crumbs
8 Tbsp. extra virgin olive oil
Lemon wedges for garnish
Directions:
In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 4 times a day, 1 to 3 days. Refrigerate until ready to use. Drain cod and pat dry, then place in food processor to chop. In a bowl combine the chopped baccala and black pepper to taste. In a small frying pan cook the red pepper, shallot and capers in butter over moderately low heat, stirring, until it is softened about five minutes. Remove the pan from the heat, stir in the lemon juice, and stir the mixture into the baccala. Add the lightly beaten eggs, parsley and the bread crumbs, combine the mixture gently but thoroughly, and form it into 16 patties, each about 1/2 inch thick. In a large heavy skillet heat the oil over moderately high heat cook the baccala cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the baccala cakes with the lemon wedges and the balsamic sauce. [Photo by cake pugh]
Balsamic Sauce
Recipe by Loretta Paganini
Ingredients:
1/3 cup orange juice
1/4 cup balsamic vinegar
1/4 cup brown sugar
1/2 cup tomato sauce
1/8 tsp. cayenne pepper
Directions:
Combine orange juice, brown sugar, tomato sauce and balsamic in heavy medium saucepan. Boil over medium-high heat until mixture is reduced to 1/2 cup, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm.
Pizza della Vigilia
Recipe by Loretta Paganini
Serves 8
Ingredients:
For the pizza dough:
2 1/2 cups all purpose flour
1 tsp. dry yeast
3/4 cup warm water
1 tsp. sugar
1 tsp. salt
1/4 cup extra virgin olive oil
Topping:
2 cups shredded mozzarella
16 raw shrimp, sliced lengthwise to half
4 oz. calamari rings
20 steamed mussels, out of the shell
4 anchovy fillets
1 cup pizza sauce or pomodoro sauce
Fresh oregano and basil
Salt and pepper to taste
Directions:
Mix together the yeast and sugar in warm water and let it proof for 10 minutes. Place the flour, salt and oil in a mixing bowl or food processor, pour in the yeast and knead until you have smooth dough. Place dough in an oiled bowl. Cover the dough with plastic wrap and leave it in a warm place for 20-30 minutes to proof. Sprinkle counter with flour and roll the dough out. Oil a pizza pan with little oil and place the pizza dough on it. Spread the pizza sauce and apply the toppings and the cheese. Cook the seafood pizza in a preheated 400°F oven until the cheese is bubbly and the crust is cooked. [Photo by japan_style]
