Baccala Salad Recipe Italian Christmas Eve

Easy to make baccala salad recipe for Christmas Eve.

Hey guys this is Luigi the Italian cooking guy and today we’re paying tribute and homage to my Father Joseph Roco cololo and we are making his famous bakala salad you know my father’s been a member and my grandfather’s been a member of the Society of St Mary

Madaline in New Haven Connecticut one of the oldest Societies in the state um and of course it’s in New Haven it’s on Worcester Street because you know it’s where all the great food is and the absolute best pizza in the country is made so um so

Shout out to all the guys down at the club there down at the Society of St Mary meline and um without further Ado dad I hope this comes half as good as yours cuz he used to make the best okay so so we have some ingredients over here we have some uh black

Pepper we have some salt but let me tell you something you’re GNA want to use the salt last if at all fresh lemon garlic I chopped up infused in olive oil let you know chop that up the day before let it soak so it gets in the

Oil and you get the flavor in the uh the salad fresh parsley and a little bit of celery and uh over here is the bucka we have a uh the bucka this is a pound of buck okay I get this bucka believe me I’m in

Florida and I and I had to search for this bucka I almost had to fly back to Connecticut to get some but so this is uh this is dried cow it’s skinned it’s bone and uh it’s salted it’s cured this has been around for thousands of years uh people have been

Eating this Europeans and um it’s still a tradition in the Italian um you know in Italian heritage so it’s skinned it’s boned you got to soak it 2 3 days change your water twice a day I’m going to boil mine a little bit because I soaked it for two days

Changing the water two to three times a day and now I’m going to boil it for 5 to 10 minutes or so all right so you get your bucka this is all on a this is a pound of bucka cut it up okay and don’t forget at the end of the video we’re

Going to have all the ingredients actually Society St Maria Melina Society founder what founded 1898 huh my father gave us these shirts he was so proud huh I’m proud of the club I was proud to be a member while I was there and I’m looking forward to

Getting back and seeing all the guys down the club and uh breaking bread with everyone so we’re going to cut this up we’re going to put it in the boil water what’s going to happen is it’s going to curl up a little bit okay it’s going to curl up

Then you know it’s done some people don’t cook it or boil it rather I’m going to boil it because I want to make sure I get all that salt out cuz too much of that salt in there is no good all right so we throw that in there okay drop it

In and we’re going to let that boil to say 5 10 minutes depending upon your stove I’m going to kick that up to high actually I’m going to put it to eight okay so while that’s boiling I’m going to continue to prep a little bit more

And uh that’s that guys we’re going to let that boil for 5 to 10 minutes so right now the bucka has been boiling for about 10 minutes um you could see over here see where it curls up a little bit it starts to curl up then you know it’s

Done it’s ready to come out look how much I it swells back up so that’s flushing out all the salt that is uh inside the Cod okay so now we’re going to come over here we’re going to put it in the not we’re not to put it in what

Are we going to do what are we going to do we’re going to throw it into the schab bast the colander okay that’s going to be too hot to touch so Luigi is going to put uh some cold water on it or you could put in the refrigerator whatever you

Choose a little hot all right you know I tell you my dad used to make this stuff oh so good 13 years ah 13 years wow my don’t get old guys don’t get old 13 months ago we went on to the Eternal Kingdom of Light in heaven miss them every day every day

Anyway I don’t want to make this a a moment so we’re cooling this off over here we’re cooling all this off um a little bit more P you know you break it apart you don’t want to chop it with a knife you know if you don’t want

To dice it up break it apart you know you can make the chunks as big or as small as you want you can chop it up but for what you don’t have to chop it up okay actually you can break it right in here just see how easily it breaks

Apart guys look at that see we’re still going to break it apart actually that’s a great idea break it apart in here I lost the one went down the th sink uh it just you know breaks apart nice nice uh okay nice nice okay drain that actually I got it right here throw

It in throw it in throw it in turn this out this is like gold this this is like you know this is a once a year type of thing but I got to tell you this is my first time making this is my father’s recipe so like I said if it’s half as

Good as his I’m going to be making it out of a lot more than once a year and you’re going to want to squeeze some of the water out a little bit don’t go crazy okay because that is also your juice and uh we’re going to actually put it in

Here so we can get nice and thorough with it okay the little pieces will’ll throw it in excuse me so break some of this up nice nice if you got a little bit of skin on there you know it’s it’s it’s all right those are the tougher spots where the skin is

Okay so this we break it all up so we break this all up we’re going to put the rest of the ingredients in see how you just want it you know smaller cuz you know you know I I mean you know you want to bite into like

Maybe something about the size of that okay just break it up nice and small oh that’s nice and then it’s going to absorb all the oil and the garlic my brother Joey Joseph Roco Colo III I know you’re going to start busting my balls you’re going to say Hey you love the

Garlic don’t you I do Jojo I love the garlic you know I do all right I miss you guys I can’t wait to come back and see you guys baby when you know you and uh Mark retire maybe we could spend the you know Christmas together again maybe you guys just like

Working forever that’s all right pretty soon pretty soon okay you see how it’s just breaking up and it just it’s just filling out the the the Bowl here and this is only a pound okay so we did that that was I had that on

High until it came to a boil keep an eye on it make sure it doesn’t bubble over on the stove and make a mess you get sh dos everywhere you don’t want that then you got to clean it up all right scat is no good so we got this all broken up and

Um you know looks great looks great now we’re going to put to a little bit of uh the lemon juice no actually Luigi okay little little black pepper so guys when you um when you’re soaking this right it wouldn’t hurt you when you’re soaking you’re changing the water

Three times a day three times a day change the water three times a day uh if you can’t do it three times a day do it twice a day absolutely and then just extend it another day do it three days okay so rinse it three times a day grab it

Squeeze it so you get the salt out of there put it back in a in a container and after it’s all squeezed out and dry you put the cold water back on it as cold as you can get it troll it back in the refrigerator and let it just let

That salt come out of there okay and uh yeah that’s that uh so it’s it’s it’s kind of like a three-day process now we’re going to take so I got about eight cloves of garlic in here chopped up okay I love garlic hey Jojo This is for you huh open

Up okay so you know I got I miss the guys on the club Andrew Frankie Frankie I can’t wait to see Frankie Frankie is out of his mind I love him I love him so much so put the garlic in there you know what Luigi loves garlic Luigi only me enough for Luigi

So we’ll throw it on we throw it all in okay okay parsley throw it in okay throw that right in there nice parsley now I father used say said that what do you put what put different stuff in you know celer well you got to stretch a

Little bit you know things are expensive you know I don’t know if he still thinks you know if he still thought you know I don’t know nobody had any money anymore but the way we were raised you may do What every little thing you could so we

Got the celery in there so I would say about a/4 cup of celery this was about a half I use about half of it um qu cup of that fresh lemons these are actually from the garden in the yard we got a lemon tree we had this fim

Freaking lemon was like this the other day I uh I wasn’t feeling good so I I cut it in half I Juiced the freaking thing I washed the rine I ate a quarter of the rine and I drank the rest of the juice oh my God I felt better next day

Beautiful okay so hang on you what one second guys one second second one second one second on up we got enough drawers over here we got too many drawers I forget about it we don’t need it okay take this I’m going to over here the lemon

Squeeze it all out squeeze it all out okay get the camera lady in the eye over here it’s all right that’s all right no no no seeds No Seeds Luigi no seed that’s garlic No Seeds I was looking for a little strainer but I don’t know where I put it so we can

Squeeze it through that but you know when nobody had any money nobody had any strainers they’ll strain it through a sheet if they had to all right put some of that in there squeeze off the ends see throw it in just throw it in don’t worry about it beautiful beautiful beautiful

Oh the SE lemons are going all over the place good stuff good stuff this is uh so this is supposed to be for Christmas Eve but I wanted to make it early for you guys um you know so you have the recipe you have time to get the stuff and uh

It’ll give me a chance to eat it twice cuz I’ll have some now and then I’ll make another batch especially if it’s good it’s going to be good come on my father’s recipe you kidding me it’s going to be the best the best the best the

Best okay so here we we go we’ll mix it up look at that are you kidding me this you’re going to actually want to sit overnight guys before you really eat it because you want everything to become infused into the bucka The Parsley the lemon the garlic the oil and

Uh the oil always wins it’ll push the oil I mean the uh more of the salt out of the bucka it’s a good idea so you can chop it up a little bit in here too if you want okay that’s nice that that’s a good amount that’s a pound but I got to

Tell you the other ingredients you probably got about a good pound and a half two pounds over here okay so I’m going to taste this can I is this spoon no maybe I get a normal size spoon right and let me get a little little spoon let’s see ah

D that’s the one that’s the one Jose that’s the one Mark that’s the one I’ll send you some right that is the one baby oh man shout out to you guys shout out to everybody at the club Wali do you and your families and uh my brothers God

Bless you all keep wer Street nice and safe and when I come back in the spring I’m coming to the club maybe I’ll make you guys some bucka for now this is Luigi the Italian cooking Guy saying Merry Christmas to you and your families salute and stut a b my pisans