How To Make Livornese Sauce Food

COD LIVORNESE

Steps:

• Season cod with some salt and black pepper.
• In a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic for about 1 to 2 minutes.
• Add in the codfish and sear cod for 1 minute. Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes until it softens.
• Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes.
• Cover with the lid, and reduce the heat to low. Simmer the sauce with Cod for about 5 to 8 minutes. Codfish should turn opaque and be fully cooked. Taste the tomato sauce, and adjust if needed, season with salt and black pepper to taste.
• Using a large spatula, carefully transfer fish to a serving plate, spoon sauce over the fish. Garnish with a sprinkle of chopped parsley on top. Serve immediately.
• Serves 1 to 2

LIVORNESE RECIPE

Steps:

• Season cod with some salt and black pepper.
• In a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic for about 1 to 2 minutes.
• Add in the codfish and sear cod for 1 minute. Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes until it softens.
• Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes.
• Cover with the lid, and reduce the heat to low. Simmer the sauce with cod for about 5 to 8 minutes. Codfish should turn opaque and be fully cooked. Taste the tomato sauce, and adjust if needed, season with salt and black pepper to taste.
• Using a large spatula, carefully transfer fish to a serving plate, spoon sauce over the fish. Garnish with a sprinkle of chopped parsley on top.
• Serve immediately. Enjoy!

RED SNAPPER LIVORNESE

Steps:

• Heat a large nonstick skillet over medium high heat and coat with olive oil.
• Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic, and saute for 1 minute.
• Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
• Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
• Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
• Baste once with the sauce while baking.
• Snapper is done when it flakes easily with a fork.

FLORENTINE STYLE BACCALà

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.

CHICKEN LIVORNESE

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Season chicken with salt and pepper.
• Heat oil in a 12-inch braiser pan or oven-safe skillet over medium-high heat. Place chicken in skillet, skin side down, and cook for 3-4 minutes or until rich golden brown. Flip chicken and continue to brown for 3-4 minutes and transfer to a plate.
• Add onion and garlic to pan and saute until translucent, 3 minutes. Stir in tomato paste and red-pepper flakes and cook 1 minute more.
• Deglaze pan with white wine and reduce liquid by half. Stir in tomatoes, olives, and capers. Return chicken to pan, skin side up, and transfer to oven. Braise in oven for 35 minutes, or until a meat thermometer inserted into center of thickest piece of chicken registers 165 degrees. Sprinkle parsley over top just before serving.

BACCALà ALLA LIVORNESE

Steps:

• 1. Cod should be soaked for 3 days in cold water (keep in the fridge and change water twice a day)prior to using. When making the stew, start by removing the skin, and the bones, from your cod. Cut into large chunks and dust with flour.
• 2. Heat oil in your favorite stewing pot, add garlic clove split in two. When it starts sizzling, add the pieces of cod. Add the rosemary sprigs. Season with pepper (don't add salt at this point as the cod is very salty). Lightly brown fish on both sides. Remove cod and reserve.
• 3. Add the tomatoes, and make sure you scrape off all the bits of fish that stuck to the bottom of the pot and they blend in with the tomatoes. Crush tomatoes with a wooden spoon to obtain a nice sauce, cover and and leave to simmer for 5 min.
• 4. Add the cod, cover and allow to cook for another 5 mins. The cod will "soak up" all the flavor from the sauce! Check sauce for salt (it probably won't be necessary to add any)before serving, and garnish with the chopped parsley. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

RED SNAPPER LIVORNESE STYLE

Steps:

• Dredge snapper fillets in flour. Tap off excess. Sprinkle with salt and pepper, and set aside.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place half the fillets, flesh side down, in skillet, and cook until golden brown on both sides, 4 to 5 minutes total. Remove fish, and transfer to a large flat dish. Add 3 tablespoons oil, and repeat cooking the remaining snapper. Remove from the skillet; set aside.
• Add remaining 2 tablespoons oil to skillet; reduce heat to medium. Add garlic; cook, stirring, until lightly browned, about 30 seconds. Stir in tomatoes and wine; season with salt and pepper. Divide mixture evenly between two large skillets; let simmer over medium-low heat until sauce thickens, 20 to 30 minutes.
• Divide parsley between skillets. Place half the fillets, skin-side down, in each skillet, and simmer until the fish is cooked through, 6 to 8 minutes. Remove from heat, and serve immediately.

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.