I have a question about the recipe "Baccalà Mantecato" from Emiko. What is the difference in the Italian baccala and what Spain or Portugal call baccalao?
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Pegeen is a trusted home cook.
Just different names for dishes made from dried, salted cod fish. Most European and Mediterranean countries have a version of it. Depending on the country, it will feature local ingredients like potatoes, or olives or onions, etc.
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