Ingredients:
5 to 6 large chunks of presoaked baccala'
2 cloves of chopped garlic
Sprig of parsley
2 dry red chilis
1/4 extra-virgin olive oil
Salt and black pepper
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| burned chilis |
Prepare and soak your baccala' at least 3 days prior.
Preheat oven 375˚F. Dry the pieces of baccala'.
Grease a baking pan with 2 tablespoons of oil. Place the baccala' in the pan and bake for 30 minutes or so depending on the thickness.
In the meantime, briefly burn the chilis over flame for few seconds.
Once the baccala' is roasted, brake it into smaller pieces. Add the parsley, chopped garlic, chopped chilis, salt and pepper to taste and drizzle with olive oil.
Serve warm alone or you may accompany the baccala' salad with some sautéed escarole.
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| Roasted baccala' with escarole |
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