Baccalà is the Italian word for salted cod, a food that has a long history in Europe going back hundreds of years. There are various recipes involving baccalà from lots of different countries and within Italy, in particular.
In Tuscany, the most famous and typical of these dishes comes from Livorno and is called Baccalà alla Livornese. If you have found a vacation rental in Livorno, it is one of the key regional dishes that you should try – particularly if you are a foodie, you really won't want to miss out on the local flavour!
If you want to make it yourself while you plan your trip, here is an easy-to-follow recipe...
Ingredients:
2 tablespoons of olive oil
1 white onion, peeled and sliced
2 garlic cloves, peeled and finely chopped
600g of fresh tomatoes
800g of salted cod, skinned and presoaked for at least 24 hrs in regularly changed water
A dusting of flour
250ml of oil
A handful of freshly chopped parsley
Method:
1. Buy the fish in advance and try to get one of the thicker fillets. Cut it into 5–6 cm squares and cover in lashings of cold water. Refrigerate for 24 hours and change the water at least twice.
2. Drain off the water and rinse the baccalà under cold running water. Pat the pieces dry with a cloth and set to one side.
3. Heat the olive oil in a pan, then toss in the onion and garlic until they have softened.
4. Add the tomatoes, season with salt and pepper. Allow to simmer for 20 minutes until they have dissolved into the sauce.
5. Dust the pieces lightly in flour and fry in a clean pan, on both sides until the pieces are golden and crispy.
6. Add the cooked fish to the sauce and cook for another 5 minutes. Top with a sprinkling of parsley and serve!
7. Enjoy and get planning your trip!
Ingredients:
2 tablespoons of olive oil
1 white onion, peeled and sliced
2 garlic cloves, peeled and finely chopped
600g of fresh tomatoes
800g of salted cod, skinned and presoaked for at least 24 hrs in regularly changed water
A dusting of flour
250ml of oil
A handful of freshly chopped parsley
Method:
1. Buy the fish in advance and try to get one of the thicker fillets. Cut it into 5–6 cm squares and cover in lashings of cold water. Refrigerate for 24 hours and change the water at least twice.
2. Drain off the water and rinse the baccalà under cold running water. Pat the pieces dry with a cloth and set to one side.
3. Heat the olive oil in a pan, then toss in the onion and garlic until they have softened.
4. Add the tomatoes, season with salt and pepper. Allow to simmer for 20 minutes until they have dissolved into the sauce.
5. Dust the pieces lightly in flour and fry in a clean pan, on both sides until the pieces are golden and crispy.
6. Add the cooked fish to the sauce and cook for another 5 minutes. Top with a sprinkling of parsley and serve!
7. Enjoy and get planning your trip!
