Pinzimonio

Ingredients
400 grams (approximately .88 pounds) fresh carrots
Pepper
400 grams (approximately .88 pounds) fresh celery
Vinegar (if liked)
400 grams (approximately .88 pounds) fresh fennel
Extra virgin olive oil
Salt

Preparation
Wash and clean the carrots, celery and fennel. Cut the vegetables in to medium size pieces. Get four small size cups and pour 3 table spoons of olive oil (extra virgin) in to each one. Add salt, pepper and two or three drops of vinegar (if liked) to taste. Put the vegetables on a large dish. People can get the pieces of vegetables by hand, put them into the olive oil mixture and eat. Serves 4 people.

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Baccalà in Biondo

1 1/2 to 2 lbs of baccalà musillo
1/4 cup virgin olive oil
1 tsp. garlic powder
1 can collossal black olives diced
1/2 cup green olives diced
Pinch of red pepper
1/8 cup white vermouth

Preparation
Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thouroghly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot. (Note: 1 1/2 to 2 lbs will be fine for four people. Be sure you buy the thick--musillo one) Enjoy! Buon appetito!!

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