The “Baccalà alla Livornese” is one of the countless recipes with which you can cook this tasty fish. You can accompany the Baccalà alla Livornese with slices of homemade bread or toasted croutons and with a good glass of the same wine used for cooking. You can combine raw or cooked vegetables, cooked potatoes or a soft mashed potato as a side dish.
If you make it on a cold winter day, excellent is also a steaming freshly made polenta or grilled polenta slices. Use some dry and fruity white wine such as Vernaccia di S. Gimignano.
2 glasses of white wine
800 g of tomato sauce
5 tablespoons of extra virgin olive oil
2 spoons of chopped parsley
2 cloves of garlic
1 teaspoon of dried and crumbled hot chilli pepper
Pink salt to taste (if necessary)
1. Soak the salted cod overnight in cool water and then cut the cod fillet into small pieces.
2. Pour the extra virgin olive oil into a non-stick pan. Heat it and then lay all the pieces of cod next to each other.
Brown them slowly until they are slightly coloured. Then pour all the white wine into the pan. Let it evaporate the alcohol for a minute on a high flame.
3. Separately, heat the tomato sauce with a little bit of olive oil and the garlic gloves in a pan. When cooked add it to the pan with the Cod. Cook on a low heat for 20 minutes, adding the chopped parsley and the chilli pepper towards the end.