Nonna Carmela D’angelo’s Baccalà Pie

Name: Nonna Carmela D’angelo’s Baccalà Pie (Crostata di Baccalà)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound (454 g) baccalà (salt cod); 1 pound (454 g) baccalà (salt cod); 1 medium onion, sliced; ½ cup (75 g) raisins; ½ cup (96 g) pitted green olives, coarsely chopped; ¼ cup (36 g) capers; 2 anchovy fillets, packed in olive oil; 2 anchovy fillets, packed in olive oil; ½ teaspoon black pepper; ⅓ cup (180 ml) extra-virgin olive oil, plus more for greasing and brushing; 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 teaspoon salt; 3⅓ cups (400 g) all-purpose or 00 flour, plus more for dusting; 3⅓ cups (400 g) all-purpose or 00 flour, plus more for dusting; 1 egg beaten with 1 tablespoon (15 ml) water (for egg wash); 1 egg beaten with 1 tablespoon (15 ml) water (for egg wash); 1 egg beaten with 1 tablespoon (15 ml) water (for egg wash)

Crostata di Baccalà

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Once regarded as a fish for the poor, baccalà, or salt cod, is making a comeback on the food scene. Nonna Carmela’s baccalà pie uses the traditional Pugliese dough and has a filling that is the perfect blend of sweet and savory. Her grandchildren have taken on the tradition of making these pies every year for Easter.

Ingredients

Europe
Italy
Fish course
Pie
Pescatarian
Easter

Ingredients

Method