For those of us who love salt cod, we welcome new ideas for serving it. We have our favorite baccala dishes for thick center-cut filets, but thin belly cuts? Make this warm pasta salad.
Choose orecchiette, a chewy flour-and-water pasta shape, not delicate egg pasta. Cruciferous vegetables, such as broccoli rabe, broccoletti, or broccolini, naturally complement cod. Add juicy tomatoes and plump olives. A garlicky olive oil sauce rounds out the flavors.
Chef’s Tips include a special poaching technique, adapting with other ingredients, and advance preparation advice. This warm salad is a marvelous main dish, so satisfying served for brunch, dinner, or that midnight snack.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photo. 4 servings. Cook time: 25 minutes poaching pre-soaked salt cod; 12 to 15 minutes for salad.