Translation of "Baccala" in German

Other people who helped in many different ways include: Boris Aguirre, Jorge and Mariana Alvarez, Carlos Andi, Katherine Baccala, Patricio Ballesteros, Jean Brown, Gastón Bucheli, Chris Canaday, Michel Cartalat, Ciro Cazar, Nancy Cifuentes, Rodrigo Donoso, Eva Ehrenfeld, Margaret Foster, Prof. Dick Gerdes, Mark Honigsbaum, Roberto Isacovici, Carla Játiva, Ron Jones, Harry Jonits, Paul Jost, Irene Kunstaetter, Nelson and Zoila Lema, Ilse Luraschi, Xavier and Beatrice Malo, Jaime and Durga Mendoza, Rodrigo Ocaña, Ricardo Ordoñez, Silvia Ortega, Roland Quencez, William Reyes, Dr. John Rosenberg, Johnny Saltos, Carmen Sánchez, Kay Sibbald, Ricardo Soto, Kate Stephens, Robert Strauss, Margaret Sullivan, Rodrigo Tapia, Eloy Torres, Alfonso Vallejo, and Thomas Walsch.

Baccala' is preserved by salting and has four days to remove the excess salt, while stoccafisso is dried in the open air and has to be soaked for fifteen days then pounded and flaked.

At Pescara in particular, but also in all the localities of the coast, there are opportunities to encounter, apart from fresh fish, other foods and dishes of great interest such as the «scrippelle in brodo o al tartufo» (‘crepes in broth or with truffles’), the « mazzarelle d'agnello» (lamb’s offal and intestines cooked in a sauce) whereas, to remain in the sphere of fish, we bring to mind: the «baccala' mollicato», the salted codfish being partially cooked by boiling and then, to finish the cooking, it is sautéed in the pan with the addition of garlic, oil, parsley, oregano and the «coda di rospo al rosmarino» (‘angler fish with rosemary’), a typical dish from the Pescara area: the fish is cut into slices which are then cooked slowly with oil, garlic and rosemary with the addition of some chilli pepper.