Chefs' Recipes

Nonna Lidia’s Christmas baccalà, green olive and chilli salad

Australian Gourmet Traveller recipe for Nonna Lidia’s Christmas baccalà, green olive and chilli salad by Andrew and Matt McConnell
Nonna Lidia’s Christmas baccalà, green olive and chilli salad

Nonna Lidia’s Christmas baccalà, green olive and chilli salad

Sharyn Cairns
6
15M
20M
35M

This is an adaptation of Jo’s [Matt’s partner] grandma’s recipe. Selecting the finest baccalà is crucial. Thick, white, salty pieces are the key signs to look for and follow the strict soaking regimen for 1½ days.

Ingredients

Method

Main

1.Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
2.Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
3.Serve scattered with chilli flakes to taste.

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