Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, baccalà alla livornese. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Baccalà alla livornese is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Baccalà alla livornese is something which I have loved my entire life. They are fine and they look wonderful.
Il baccalà alla livornese è un secondo piatto toscano molto apprezzato per il suo sapore succulento. Il baccalà alla livornese con le patate si prepara dopo aver dissalato il pesce. Daniele Persegani insegna a preparare un ottimo secondo di pesce, grande classico della cucina toscana: il baccalà alla livornese.
To begin with this recipe, we have to first prepare a few components. You can cook baccalà alla livornese using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Baccalà alla livornese:
- Get 2 large potatoes
- Take 400 g cod fillets
- Prepare Small chopped shallot
- Get Tin plum tomatoes
- Take Olive oil
- Get Lots of fresh parsley
- Prepare Flour for dusting
- Get Bruschetta:
- Take 4 slices bread
- Make ready Clove garlic
- Take Olive oil
- Get Sprinkle of oregano
Se cerchi altre ricette per cucinare il baccalà o altre ricette per cucinare un secondo piatto di pesce. I also like to make the traditional baccalà alla Livornese at home to share with friends, and this is the recipe I share here. Il baccalà alla livornese è una ricetta tradizionale toscana, ricca di sapori e profumi. Solitamente accompagnato da una buona polenta o da crostoni di pane, il baccalà alla livornese è un piatto a.
Instructions to make Baccalà alla livornese:
- Peel, chop and par boil potatoes for about 6-7 mins. Drain and leave to cool, otherwise they go mushy later when you add them to the sauce. Cook onions gently in olive oil until soft. Coat the cod fillets in flour and shake off excess
- Now add tomatoes to the onions and break them up with a spoon. On another pan, heat some more oil and brown the cod. Add potatoes to the tomato sauce and start to simmer
- After a few mins, the cod should be browned, now add the fish to the sauce. Simmer on low for about 20 mins. Meanwhile, rub the bread with garlic, drizzle with olive oil and sprinkle with oregano. Pop under the grill for a min or two until lightly browned on both sides
- After the 20 mins, add lots of fresh parsley. Serve in a bowl with the bread
Il baccalà alla livornese è una delle innumerevoli ricette con cui si può cucinare questo gustosissimo pesce azzurro. Il baccalà è il merluzzo messo sotto sale in modo da poterlo conservare più a lungo. In Tuscany it is widely appreciated and a typical recipe for baccalà can be found in Livorno and its province. Scherzi a parte, ecco un'altra ricetta tipicamente toscana, con i suoi ingredienti semplici e genuini. Il baccalà alla livornese è un secondo piatto a base di pesce che arriva direttamente dalla Toscana.
So that’s going to wrap it up for this exceptional food baccalà alla livornese recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
