Salt cod livorno-style

Cooking time: 30 min
Difficulty: easy
Baccalà alla livornese

Place the tomatoes in a food processor and process to a purée. Cut the salt cod into fairly large pieces, pat dry and dust lightly with flour. Heat the oil in a large pan, add the salt cod and cook until lightly browened on both sides. Add the tomatoes, season with salt and pepper and cook over a medium heat for a few minutes. Sprinkle with the parsley and garlic and simmer for a further 5 minutes. Serve hot or warm.

 

Coll. (2010), "The Silver Spoon", Phaidon, 603

Suggested wine
Gran Rose
Ticino DOC Rosato di Merlot
2017
Fr. 14.50
INGREDIENTS

Serves 4

  • 500 g / 1 lb 2 oz canned tomatoes
  • 675 g / 1 1/2 lb salt cod, soaked and drained
  • plain flour, for dusting
  • 100 ml / 3 1/2 fl oz olive oil
  • 1 fresh flat-leaf parsley sprig, chopped
  • 1 garlic clove, chopped
  • salt and pepper