Baccalà is dried salt cod soaked and infused until it becomes soft and flaky before being whisked into a cream with a slow trickle of olive oil.
Tag Archives: Umberto Caltabiano
#Best Balls From The Lover of Creating Flavours
#Best Balls From The Lover of Creating Flavours It was my pleasure to meet all the lovely judges at the Carluccio’s Arancini Challenge. What was also great is the fact that they are all fellow Sarf Londoners, passionate foodies and exceptionally nice people. Read Anita-Clare Field’s account here.
