At Zia Michelina’s house in the Bronx, baccalà is floured and fried to lock in the flavor, and then cooked in a hearty tomato sauce full of olives, potatoes, and capers, until the fried baccalà pieces are beautifully tender, or as Zia Michelina would say, “Molto beautiful, baby!” The leftover sauce is tossed with pasta, because “you no waste nothing!”
