Baccalà alla fiorentina

Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Artusi omits the wine, others add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute.   

 

Cook Time: 20 minutes

 

Ingredients

(4 pers.)

 -kg 1 dried salted cod, pre-soaked
extra virgin olive oil
-3 cloves garlic, chopped
-1 onion, chopped
-gr 450 tomatoes, peeled
1-2 tablespoons fresh parsley, chopped
-more parsley (to garnish)
-flour
-salt and pepper

 

Directions 

 Heat some oil in a pan, add the garlic and onion and cook until lightly browned. Add the tomatoes and season to taste (salt may not be required). Meanwhile, bone the fish, without skinning it, cut it into largish cubes and flour them. In a pan with plenty of oil fry the fish until golden, then drain it from excess oil on kitchen paper and add it to the tomato sauce. Stir in the chopped parsley and let the fish soak the sauce. Serve after garnishing with extra parsley.

Buon Appetito