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.
Jul 21, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
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!
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.