Baked Baccala -A Christmas Eve Meal (Pranzo Della Vigilia di Natale) 🎄

Love What UEAT
Oct 11, 2024
3 min read

Updated: Apr 21

Main Meals#baccala #christmasmeal #christmasdinner #bakedcod #christmasevemeal

Baccala (salted cod) with roasted potato's and stuffed meatless bell peppers, is a tasty and economical traditional second course meal, typically served on Christmas Eve and

Good Friday. It is simple and easy to prepare!

Many regions of Italy prepare it differently; however, no matter how it’s prepared,

it’s always delicious 😋!

We’ll show you how my parents who originated from Andretta, Avellino, taught me how to prepare OUR traditional Christmas Eve meal.

A dish which is easily over 150 years old.

NOTE: THIS RECIPE SERVES 4

INGREDIENTS FOR BACCALA:

One long strip of boneless salted cod (baccala)

1 cup (290 g) of plain fresh homemade breadcrumbs

1 cup (30 g) of finely chopped parsley

1 teaspoon (1.5 g) black ground pepper

1 tablespoon (3 g) of oregano

1 cup (230 g) of white wine

1/2 cup (75 g) of olive oil

INGREDIENTS: STUFFED PEPPERS

4 medium sized bell peppers

1/2 of a stale bread

1 cup (30 g) finely chopped parsley

a couple of drizzles of vino cotto (or sweet Marsala wine)

1 cup (80 g) grated parmigiano reggiano cheese

1 cup (110 g) of raisins

3/4 cup (112 g) of olive oil

and a handful of the chopped peppers

INGREDIENTS FOR THE POTATOES:

8 medium sized potatoes (2 potatoes per serving)

2 onions (any kind)

1 cup (150 g) olive oil

1 cup (200 g) of water

1/3 cup (30 g) of oregano

1 tablespoon (3 g) paprika

Salt 2 tsp (25 g) or to taste

Pepper 1 tsp (3g) or to taste

DIRECTIONS: Preparing the Baccala

TWO DAYS BEFORE SERVING, place the salted cod in a large bowl and cover it completely with water. Change the water every 6-7 hours.

1) When ready to cook, remove the Baccala from the water and set on a wired rack covered with a clean dish towel to absorb some of the excess water.

2) Cut your fish into serving pieces and place them in a baking dish drizzled with olive oil. Coat both sides of the fish with olive oil. Place skin side down and top the fish with a sprinkle of black pepper, chopped parsley, oregano and lastly the breadcrumbs to give the fish a little crunch.

DO NOT ADD ANY SALT TO THE BACCALA (keep in mind it is already salted)

3) Drizzle a bit more olive oil over the fish, pour in the white wine and cover your baking dish with aluminum foil.

DIRECTIONS: STUFFED PEPPERS

1) Rinse and dry your peppers with a clean dish towel. Cut off the tops of the peppers, remove the seeds and the inner white part. Cut the tops of the peppers into small pieces.

2) With your hands, tear apart the inside of the bread (la mollica) into small pieces.Remove enough of “la mollica” to fill the bell peppers (you will have to use your judgement) and place the bread in a large mixing bowl.

3) Add the olive oil, grated cheese, parsley, chopped pepper pieces, raisins and the vino cotto. With your hands, mix all ingredients well, till the bread feels moist and fill your peppers.

4) Cut 4 pieces from the crust of the bread. These pieces will be used to top the bell peppers. Drizzle a bit of olive oil on both sides of the crust and nest them over the stuffed peppers. Lightly coat the outside of the peppers with olive oil. Place them in a baking dish that has been drizzled with some olive oil and cover with aluminum foil.

DIRECTIONS: BAKED/ROASTED POTATOES 🥔

1) Peel, rinse and cut your potatoes into wedges. Place them in a large mixing bowl.

2) Peel and cut your onions into wedges.

3) Add your ingredients: olive oil, oregano, paprika, salt and pepper to taste. Give it a good toss, assuring that all the potatoes are well coated with the olive oil.

4) Generously coat your baking dish with olive oil, add your potatoes. Pour one cup of water in your baking dish. Cover with aluminum foil.

5) PLACE ALL 3 BAKING DISHES IN A PREHEATED 400 degree Fahrenheit (200 C) oven and bake 35-40 minutes.*** AT THE HALFWAY MARK, remove the aluminum foil off of all 3 baking dishes, Give the potatoes a toss, rotate you dishes if needed, and back in the oven for the remainder of the baking/cooking.

6) Baccala should have a nice crispy top, the potatoes tender golden roasted and the stuffed peppers should have a soft exterior.