Baccalà alla Fiorentina
Florence-style salt cod
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- For the salt cod preparation
- 500 g (1.1 lb) salt-dried cod
- 1 sprig rosemary
- 1 garlic clove
- All purpose flour for dredging
- Extra virgin olive oil for frying
- Little bunch fresh parsley, chopped
- For the sauce
- 1 leek, finely chopped
- 1 garlic clove
- 300 g (10 1/2oz) ripe plum tomatoes, peeled and cut into pieces or canned tomatoes
- 2 tablespoons extra virgin olive oil
- Salt and pepper (if liked)
- Time:
preparation: 20 minuti plus soaking time
cooking: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)
Florentine-style salt cod is a tasty recipe. Salt-dried cod (in Italy baccalà) is soaked, fried and flavored in tomato sauce just before serving.
Before making this recipe you have to soak the salt-dried cod. Follow these instructions:
- put the salt-dried cod in a large bowl and cover with cold water
- chill it for two days but remember to change its water very often, every 4-6 hours if possible.
- at the end remove its skin and bones and pat dry with absorbent kitchen paper
Prepare the sauce. Use preferably earthenware. Sautè the leek and garlic in the olive oil on low heat. Be careful not to brown the leek. Then add the tomatoes. Season to taste with salt and pepper and cook for about 10-15 minutes.
Fry the soaked salt cod. Meanwhile cut the cod into large pieces (1 1/2 by 3 inches), then dip them into the flour.
Heat abundant olive oil in a non-stick frying pan and add the rosemary, garlic and cod pieces, few pieces at a time.
Fry the cod until golden on both sides. Remove every piece with a skimming ladle and put on absorbent kitchen paper to remove the excess of fat.
Flavor the cod in the sauce. Transfer the fried cod into the pan with the tomato sauce. Arrange them in a single layer. Let them soak up the flavor for minutes on a very low heat.
Sprinkle with fresh parsley just before serving.
Note
- - Be careful to the salt amount. Despite the cod has been soaked it's still salty.
- - Be careful to the cooking time. Salt cod must not be cooked too long otherwise its meat becomes stringy.
- - If you haven't fresh parsley use dried parsley.
- - If you don't like garlic you can use a couple of tablespoons dried or fresh chives.
- - Look at the photo for more details.
Healthy eating
- - We couldn't calculate calories, fat ... . It's impossible to know the right amount of flour and olive oil for frying.
- - Fry food is bad, don't eat frequently.
What's the right wine ?
Our suggestion is: Dolcetto (red wine of Piedmont)
The author Loretta Sebastiani lives in Italy (IT)
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