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Try this Bacalao recipe for your next party

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Bacalao, from Zuzu in Napa, Calif.Recently we received a request for this recipe for Bacalao from ZuZu Restaurant in Napa, Calif. Bacalao is a

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Bacalao, from Zuzu in Napa, Calif.

Recently we received a request for this recipe for Bacalao from ZuZu Restaurant in Napa, Calif. Bacalao is a traditional Mediterranean dish of dried salt cod, which has been desalted, cooked and then pureed with mashed potatoes, cream, and butter. This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZu’s chef, prepares it more simply, accompanying it with a crispy garlic crostini.

About the chef: Angela Tamura is a native of New England who now calls California home. Although she has been cooking all her life, a prerequisite with an Italian mother, she has been doing so professionally for only 12 years. Tamura attended and graduated from the University of Pennsylvania before finally realizing her senior year that what she really wanted to do was cook and create good food.

In 2001, after taking time to get married, she joined the team at ZuZu. She felt a real affinity for the tapas concept and enjoyed the flexibility and creativity it afforded. She stayed on a year before being coaxed away to San Mateo to become executive chef at Central Park Bistro. Now, back at Zuzu as executive chef and really coming into her comfort zone, Tamura is enjoying playing with small plates. She has a real love of Spanish and Latin American cuisine and is starting to explore other regions of the Mediterranean such as Morocco and Greece for added inspiration.

Bacalao is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer.

Bacalao

By chef Angela Tamura of Zuzu in Napa, Calif.

ZuZu

829 Main Street

Napa, CA 94559

707-224-8555

www.zuzunapa.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.