Baccala Arracanato (Italian Molise Baked Salt Cod) Arracanato is a verb before it is a dish. In the dialect of Molise and of the Abruzzo hills next door it means to cover something in seasoned breadcrumbs and put it in the oven, and it is done to lamb, to mussels, to vegetables and, on the one night of the year that matters most, to salt cod. The crumb carries oregano, garlic and parsley, and in the older households it also carries raisins and pine nuts, a sweetness that surp

Baccala alla Livornese (Italian Livorno Style Salt Cod) Baccala alla Livornese is the dish of a port, and it behaves like one. Desalted salt cod is cut into thick pieces, turned in flour, fried until the outside sets into a thin golden shell, and only then lowered into a tomato sauce of garlic, olive oil and a great deal of parsley. The frying comes first and the sauce second, and that order is the whole recipe. Livorno has never cooked like the rest of Tuscany. The hills inl

Italian salt cod croquettes with baccalà mantecato, parsley, lemon zest, extra virgin olive oil, and a crisp golden shell.