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Alessi cuisine
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Dried cod, livornese style (Baccala alla livornese)
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- A)
- 800 grams of dried cod fillets, already wet and desalinated, cut
in pieces
- white flour
- seeds oil
- B)
- A chopped mixture composed by:
6 garlic cloves and a small bunch of parsley
17% kg of tomato purée
6 spoons of olive oil
pepper
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Dip in flour the dried cod and fry it until it will be quite
crunchy. Drain it and put it over a blotting paper in order to dry the excessive
oil. Then take a baking tin, put the oil indicated at point B) and fry lightly
over a brisky heat the chopped garlic and parsley until the garlic will
start to turn fair. Add the tomato purée, turn and mix with care;
cook over a low heat for 10 minutes, then add the pieces of dried cod laying
them with care and covering them with the sauce. Cook for 4-5 minutes, then
switch off the fire and keep warm 10 minutes before serving, so that the
dried cod could flavour. This preparation can be served with boiled chickpeas
(it is simply excellent), if you cannot find them already cooked, you can
cook them by this way: 400 grams of chickpeas put in lukewarm water with
a pinch of kitchen salt and one spoon of flour for one night. At the right
time rinse them very well, put over the heat in abundant water without salt
and cook for 20 minutes or until they will result quite tender, al
dente. Season them with oil and grinded black pepper. |
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