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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Baccalao alla Napolitana |
Original Date: |
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DIRECTORY: |
Seafood |
3/20/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
1 portion |
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Specs |
| Salt Cod, fried
(see recipe Procedures) |
1 oz |
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| russet potatoes,
sliced thinly |
2 oz |
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| Saffron Tea (see
recipe Procedures) |
2 oz |
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| capers, minced |
1 TBSP |
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| garlic, minced |
1 TBSP |
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| kalamata olives,
minced |
2 TBSP |
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| olive oil, pure |
1 TBSP |
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| black pepper,
freshly ground, fine |
¼ tsp |
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| Italian parsley,
chopped |
1 TBSP |
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| salt mix 3:1 |
¼ tsp |
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| yellow onions,
diced |
1/8 cup |
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Assemble in a Small Baking Dish and bake slowly for 30 minutes at 350°
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