Baccalà alla livornese
Doses for 4 people
800gr of soaked cod
400gr of tomato
6 tablespoons of oil
garlic, parsley, pepper, flour
Clean the cod well, remove the bones and cut it into rectangular pieces of about 5x6 cm. Wash it, squeeze it and dry it. Lightly flour it and brown it with oil in a pan to be sent to the table.When it is golden on both sides, pour in the tomato and a nice pinch of black pepper. Cook for a few minutes and taste it.Only in rare cases you need a little salt. Sprinkle a sprinkle of garlic and parsley and shake the pan to let it fall into the sauce. One more bubble and ... on the table!
In cucina con allegria of Franca Torsellini