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Le Ricette svelate di Ilaria Cappellacci. Ecco il Baccalà in umido con olive e capperi

Baccalà in umido con olive e capperi (per la ricetta completa clicca qui  https://blog.giallozafferano.it/lericettesvelate/baccala-in-umido-con-olive-e-capperi/ ) :
è uno dei miei piatti preferiti, perché il pomodoro si insaporisce con il baccalà e le olive nere, verdi e i capperi, donano un contrasto che rende questo piatto davvero prelibato.
Per la realizzazione di questa ricetta ho usato il baccalà già reidratato, che, però, ho tenuto per circa 4 ore in acqua per eliminare ancora un po’ di sale.
Se invece acquisti il baccalà classico essiccato tienilo a bagno in acqua per 3 giorni circa, cambiando l’acqua almeno una volta al giorno.
Ora seguimi in cucina che ci mettiamo a lavoro!

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