2 to 4 garlic cloves, minced
2 egg yolks
1/2 tsp salt
freshly ground pepper to taste
2 cups olive oil

Place garlic in mixing bowl and add egg yolks, salt and pepper. Beat rapidly with wire whisk or rotary beater.

Gradually add oil, while beating. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens. Chill.

This is fine as a dip for raw vegetables. It can also be served with steamed fish, fresh cod in particular.

Bricco: Baccala in umido alla Livornese

2 lbs. salt cod
1 tbs. raisins, soaked in lukewarm water for ½ hour
1/2 lb. onion, chopped
3 cups olive oil
4 anchovy fillets
1 tbs. pine nuts
1 tbs. capers
1 tbs. fresh parsley
1lb. peeled, seeded chopped tomatoes
1/2 cup pitted black Gaeta olives

The baccala for this dish should be Mediterranean - thick fillets on the bone with skin on. Soften the salt cod by soaking it in fresh water for three days. Change the water at intervals of 6-8 hrs.

Once the baccala is soft and the salt rinsed out of it, cut the fillet into 2 inch chunks. Lightly dust each piece with flour and fry in the olive oil. Use a heavy pot and be sure the oil is very hot. As pieces brown, remove them from the oil, and drain on paper towels. Keep them warm by tenting with aluminum foil.

Saute the onions in a separate skillet with 1 tbs. oil. When tender but not brown, add the anchovies, capers, olives and tomatoes and let the sauce simmer gently for 20 min uncovered over a low heat.

Toss the fried baccala with the sauce, sprinkle the raisins and pine nuts on top, and bake in a casserole dish for one hour @ 375 degrees.

Occasionally baste the top of the cod with its cooking liquids. If it appears dry, add a few tablespoons of hot water.

To serve, add the chopped parsley and drizzle a touch of extra virgin olive oil over the top.
Buon appetito

I tried the sauce of Ironic Chef today and it is the one I am looking for. The one I ate in Rapallo was served with olives in the dish.
I have been looking for a recipe like this since 4 years now! thanks Ironic chef.
Does it have a name?Also which kind of olive oil and wine should I use for this?

Hello Daisycook and welcome to our forum!!!

The recipe that IC posted is a great one indeed! I do mine identical except I add chopped green olives and I call mine a "Grecian Style". I use just White Cooking Wine, located in our grocery store by the worstershire sauces and such! Any white wine would do as well.

I hope you will like our forum enough to keep coming back and enjoying all there is here!

CCCathy

P.S. If using Cooking Wine you may want to adjust salt in the recipe as the Cooking Wine has alot of salt in it, and you will probably not need as much! Happy New Years!

Use cream cheese instead of cream or butter. it has less fat in it and you can very the sort of cream cheese. (Garlic, herbs, ...)