Baccalà alla livornese
Cantina Nardi, Livorno
White wine vinegar: 1 cup
Garlic: 1 clove
Golden onions: 1
soaked salted cod: 800 grams
Extra virgin olive oil, salt: to taste
Tomato sauce: 1 jar
Parsley: 1 bunch
Rosemary 1 sprig
Dry white wine: 2 glasses
Ginger (hot pepper): 1 small piece
Preparation and cooking time: 50 minutes
Chop onion, garlic, parsley, rosemary and pepper and brown them in olive oil until it starts to wilt. Add the tomato sauce and wine, and cook on a medium flame for 45 minutes.
Meanwhile, chop the cod you will have purchased already soaked (otherwise you would need to soak it 12 hours or more). Roll the pieces in flour and vinegar and brown them in hot oil.
Remove them from the pan and place them in the tomato sauce to simmer for five minutes.
Slightly different recipe from the restaurant Il Garibaldi Innamorato of Piombino, which does away with the passage in vinegar and flavours the sauce with basil instead of rosemary. The sauce, the chef recommends, should be smooth.
For photographic purposes, the recipe was cooked by chefs Luca Meccheri and Federico Di Chiara at Moor restaurant (Ameglia, SP).