1 3/4 lb dried codfish
1 flour, for dredging
4 tbsp butter
2 tbsp olive oil
1 clove garlic, minced
3 tbsp fresh parsley, minced
1 salt and pepper to taste
1 lemon, juiced
Directions
Put the cod in a deep dish, add cold water to cover, and let it soak
for 2 days in the refrigerator in order for it to "plump" up and
change the water several times. Rinse and dry the fish and cut it
into 2-inch chunks. Dredge the fish in the flour, shaking off the
excess. In a large skillet, heat 2 Tbl of the butter and the olive
oil. Add the fish pieces and brown them well on all sides over
medium-high heat. Sprinkle the fish with the minced garlic and
parsley and stir the mixture gently. Cut the remaining 2 Tbl butter
into bits and add it to the pan. Sprinkle the fish with salt and
pepper and pour over the lemon juice. Serve immediately.
Servings: 4 servings
Baccala Alla Bolognese Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the far past, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these ancient cookbooks were just basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to academics is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into appetizers, main course and afters, a very modern way of dining. Additionally, he tells us how the cooks of his times used many different herbs and spices, including some familiar names like bay, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like basil and rosemary. These new herbs and spices created an increase in manuscripts on cookery, most of which still exist in private collections. When we get to the 1900s, cooking publications are in great demand, as a result of increased literacy, people having increased spare time and having more disposable income. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Baccala Alla Bolognese recipe.
