Polenta con Ragu di Baccala (Polenta with Salt Cod)

Name: Polenta con Ragu di Baccala (Polenta with Salt Cod)
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 2 Tbsps hot chili flakes; 237 milliliters dry white wine; 59 milliliters extra virgin olive oil; 4 heads fennel cut in to batons, reserve fronds; 2 Tbsps fennel seeds; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 1 lemon, zested and juiced; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 473 milliliters polenta, quick cook-style; 1 mediums red onion, chopped into 1/4-inch dice; 6 servings Salt, to taste; 6 servings Salt and freshly ground pepper; 1 baccala or staccafisso, boned and skinless

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Polenta con Ragu di Baccala (Polenta with Salt Cod) could be a tremendous recipe to try. This recipe makes 6 servings with 522 calories, 10g of protein, and 20g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, garlic cloves, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 10 minutes. If you like this recipe, you might also like recipes such as Croste Di Polenta Con Cicoria (polenta Crust With Braised Chico, Polenta con salsicce e spuntature (Polenta with Sausages and Spareribs), and Salt Cod Soup (zuppa Di Baccala).

Instructions

Soak the baccala for 3 days in cool water, changing water daily.

Ingredients you will need

Salt Cod

Water

Cut into 1-inch cubes. In a 4-quart saucepan, heat the olive oil until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook over medium-high heat until softened and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the baccala and stir until well mixed with the onions.

Ingredients you will need

Salt Cod

Onion

Add the wine, tomato sauce, fennel seeds and hot chilis and bring to a boil. Lower the heat and simmer 1 hour or until reduced by 1/

Ingredients you will need

Fennel Seeds

Tomato Sauce

Chili Pepper

Wine

Preheat the oven to 375 degrees F. Lightly oil 2 (10-inch) cake pans. Make the polenta according to the package directions, and while still hot, pour into cake pans to fill halfway with polenta and allow to cool (about 15 minutes). Divide baccala over the polenta among 2 pans and place in the oven to bake for 45 minutes.

Ingredients you will need

Salt Cod

Polenta

Cooking Oil

Equipment you will use

Oven

Remove, allow to rest for 10 minutes, cut into wedges like a cake and serve with steamed fennel dressed- like a salad.

Ingredients you will need

Fennel

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Steam fennel 25 to 30 minutes until fennel is tender yet firm. Allow the fennel to chill completely then toss with olive oil, lemon juice, lemon zest and roughly chopped fennel fronds. Season with salt and freshly ground black pepper, to taste.

Ingredients you will need

Ground Black Pepper

Lemon Juice

Lemon Zest

Olive Oil

Fennel

Salt

Equipment

Sauce Pan

Oven

Ingredients

Servings:

2kgs

peeled whole tomatoes, crushed by hand and juices reserved 1mediums

carrot, finely shredded 2Tbsps

hot chili flakes 237milliliters

dry white wine 59milliliters

extra virgin olive oil 4heads

fennel cut in to batons, reserve fronds 2Tbsps

fennel seeds 3Tbsps

chopped fresh thyme leaves, or 1 tablespoon dried 3cloves

garlic, thinly sliced 4

garlic cloves, peeled and thinly sliced 1

lemon, zested and juiced 4Tbsps

extra-virgin olive oil 1

Spanish onion, chopped in 1/4-inch dice 473milliliters

polenta, quick cook-style 1mediums

red onion, chopped into 1/4-inch dice 6servings

Salt, to taste 6servings

Salt and freshly ground pepper 1

baccala or staccafisso, boned and skinless

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Salt Cod works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.