Being it from Florence or from Livorno, in my take on this recipe baccalà is first fried with thick slices of potatoes, then stewed in a rich tomato sauce.
Great posting... always an interesting (and delicious) read 👍👍. I remember my first time having Cod alla Livornese in a very nice little Italian place (now sold, reformatted) called Trattoria Bella Mia in Beverly from Chef/owner Giorgio Manzana. It was sublime... this recipe reawakened my palate and it is salivating thinking of making this. Grazie mille!
We enjoy variations of Cod Fish - salted and fresh. For Christmas Eve we make a Baccala Salad with celery, olives and sweet cherry peppers. So delicious.
I remember the big tub of water where my mom soaked the dry codfish for days. It doesn't seem that dry to me now because I can reconstitute it overnight.
Great posting... always an interesting (and delicious) read 👍👍. I remember my first time having Cod alla Livornese in a very nice little Italian place (now sold, reformatted) called Trattoria Bella Mia in Beverly from Chef/owner Giorgio Manzana. It was sublime... this recipe reawakened my palate and it is salivating thinking of making this. Grazie mille!
That’s the power of those simple, delicious recipes that become immediately a tradition! Every time I make this dish I think about my nonno!
Nice! that is an epitome of a somatic marker... the mind's ultimate "bookmark"
We enjoy variations of Cod Fish - salted and fresh. For Christmas Eve we make a Baccala Salad with celery, olives and sweet cherry peppers. So delicious.
I remember the big tub of water where my mom soaked the dry codfish for days. It doesn't seem that dry to me now because I can reconstitute it overnight.