baccala

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Baccala alla Fiorentina
Florentine-Style Baccala

Ingredients:

1 lb baccala (salted cod)
6 Tbsp A.G. Ferrari Foods extra virgin olive oil
1 yellow onion, sliced
1 garlic clove, chopped
1 tsp salt
1 28-oz can La Primavera peeled tomatoes, coarsely chopped
1/2 cup Mulino Sobrino type 0 flour
4 Tbsp Italian parsley, chopped
freshly ground black pepper
extra virgin olive oil for frying

Region: Tuscany

Instructions:

Soak baccala overnight, changing water 4-5 times. Pat baccala dry and cut into 2"x2" pieces. Saute onion and garlic with oil and salt for 10-15 minutes. Add tomatoes and simmer for 15-20 minutes. In the meantime, dredge baccala in flour. Fry until crisp and golden (2-3 minutes per side). Layer baccala in a separate frying pan and cover with tomato sauce. Sprinkle with parsley; simmer for 3-4 minutes. Serve immediately.

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