Baccalà alla Livornese
Salted cod was an important item in Italian pantries in the past centuries. It probably represented the only way many Italians could have fish on their tables. It kept well, and it was affordable. This recipe is typical from the city of Livorno, in Tuscany. It only has a few ingredients, so you will want to source the best of every single element of this dish. I normally cook it in my favorite stoneware stew pot, but use whatever you are comfortable with, provided it makes a good stew. (be aware you will need to soak the salted cod for 3 days before using)
How to Make Baccalà alla Livornese
- 4Add the cod, cover and allow to cook for another 5 mins. The cod will "soak up" all the flavor from the sauce! Check sauce for salt (it probably won't be necessary to add any)before serving, and garnish with the chopped parsley. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.
About Baccalà alla Livornese
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