Florentine Style Baccalà Recipe Baccalà Alla Fiorentina

FLORENTINE STYLE BACCALà

Florentine Style Baccalà image

Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Some 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. No matter how you make it, it's good. To serve 4:

Provided by Phil Franco

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs soaked salt cod fish (cut into two-inch slices across the grain and floured)
1/2 cup olive oil
2 -3 crushed pealed garlic cloves
fresh ground pepper
white wine
1 lb pealed seeded fresh tomatoes or 3/4 lb canned tomato
1 bunch parsley, minced

Steps:

PREPARATION:.
Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
Baccalà alla fiorentina is often served with plain boiled chick peas.
If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.

Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6

FLORENTINE STYLE BACCALà RECIPE - BACCALà ALLA FIORENTINA RECIPE

Florentine style Baccalà Recipe - Baccalà alla Fiorentina Recipe image

Provided by á-25630

Number Of Ingredients 7

Ingredients

2 pounds (1 k) soaked baccalà (link to instructions below) cut into two-inch slices across the grain and floured
1/2 cup of olive oil
2-3 crushed pealed cloves of garlic
Freshly ground pepper
White wine
1 pound (450 g) pealed, seeded fresh tomatoes or 3/4 pound canned tomatoes.
A bunch of parsley, minced

Steps:

Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four. Baccalà alla fiorentina is often served with plain boiled chick peas. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. A wine? White, and since we're in Tuscany, Vernaccia di San Gimignano

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