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BACALAO FRECOLE DI NAPOLI

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Margi Cintrano View Drop Down
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    Posted: 28 December 2012 at 08:18
From my paternal grandmom Margherite:
 
BACALAO FRECOLE DI NAPOLI ... ( NAPLES ENCRUSTED COD FISH )
 
In the Napolitano dialect, the word Frecole denotes bread crumbs. This dish uses walnut crumbs to encrust the rectangle slabs of salt cod or fresh cod.
 
Here is the recipe ...
 
1 pound fresh cod or salt cod or frozen cod
150 grams / 1 1/2 cups shelled walnuts
9 oz. Italian style day old bread crumbs grated finely
1 clove garlic grated
1 ounce orégano dry
3 tblsps. Evoo
salt and freshly ground black pepper
optional: orégano leaves to garnish
Extra walnuts for adorning
 
1) with large knife slice cod in rectangular thick slabs and remove bones
2) if using salt cod; place in glass casserole to unsalt for 48 hours with chilled water to cover; changing water three times within 48 hrs. is highly recommended by the Agricultural & Fishing Board Org.
3) in a mortar with pestle; pound walnuts finely
4) peel garlic and grate in a medium size glass bowl
5) grate the bread and pass it through your hands as if you were rolling a meatball
6) place the bread crumbs in the glass bowl with the grated garlic, and the crushed walnuts
7) salt and pepper the crumb mixture abd sprinkle the dry orégano
8) toss
9) in a skillet; put Evoo and dust the rectangle chunks of cod, in the bread crumb & walnut crumb mixture and sauté or place in the oven in earthenware if you choose; and bake at 180 centig. degrees or 350 farenheit for 20 mins. until golden and walnut encrusting is crisp and bubbly.
 
SERVE WITH EXTRA WALNUTS AND OREGANO LEAVES, AND A WHITE SPARKLING WINE FROM PROSECCO DESIGNATION OF SPARKLING WINES, IN VENETO OR A CAVA.
 
ENJOY;
Margi.
 
Note: this recipe can be prepared with almond or hazelnuts too.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2012 at 09:28
Sounds good, Margi.
 
If I make this (which is likely) I'll sub pecans, because walnuts tend to turn bitter.
 
I've done similar dishes, using pistachios, and that works nicely, too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2012 at 09:32
Brook, Good Evening,
 
Pistachios are easily obtainable in the entire Mediterranean, however, unfortunately Pecans are not. I have to order them, in Madrid from Taste of America; and I have this in mind, for Dan Gone Fishin´s Pecan Pie !
 
Naples is walnut producing; and I usually use pistachios or hazel nuts which are common in the Iberian Peninsula. ( Tarragona, Catalonia Designation of Origin ).
 
Thanks for your feedback,
Have a lovely New Year´s Eve;
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 February 2013 at 04:29
This is a wonderful dish not only for Lent but throughout the Cod season. It is equally lovely prepared with pistachios; hazelnuts; or almods. Brook employs Pecans howver; they are difficult to obtain outside their cultivating Usa regions. The Vet requested this dish so this is on short list for the fresh cod.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 February 2013 at 08:29
Looking forward to seeing it!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 February 2013 at 08:55
Tas,
 
This is quite an eloquent and exquisite dish in Napoli ...
 
Shall be preparing ... probably with a combo of pistachios, hazelnuts and walnuts ...
 
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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