Florentine Style Baccalà Food
FLORENTINE STYLE BACCALà
Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good. To serve 4:
Provided by Phil Franco
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PREPARATION:.
- Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
- When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
- Baccalà alla fiorentina is often served with plain boiled chick peas.
- If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.
Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6
FLORENTINE STYLE BACCALà RECIPE - BACCALà ALLA FIORENTINA RECIPE
Provided by á-25630
Number Of Ingredients 7
Steps:
- Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four. Baccalà alla fiorentina is often served with plain boiled chick peas. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. A wine? White, and since we're in Tuscany, Vernaccia di San Gimignano
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