Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, baccalà alla livornese. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Baccalà alla livornese is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Baccalà alla livornese is something which I have loved my whole life. They’re fine and they look wonderful.
Come preparare il Baccalà alla livornese. Il baccalà alla livornese è un secondo piatto toscano molto apprezzato per il suo sapore succulento. Il baccalà alla livornese con le patate si prepara dopo aver dissalato il pesce. Daniele Persegani insegna a preparare un ottimo secondo di pesce, grande classico della cucina toscana: il baccalà alla livornese.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook baccalà alla livornese using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baccalà alla livornese:
- Get 2 large potatoes
- Prepare 400 g cod fillets
- Make ready Small chopped shallot
- Make ready Tin plum tomatoes
- Take Olive oil
- Take Lots of fresh parsley
- Take Flour for dusting
- Get Bruschetta:
- Make ready 4 slices bread
- Get Clove garlic
- Take Olive oil
- Make ready Sprinkle of oregano
Il baccalà alla livornese è un secondo piatto a base di pesce che arriva direttamente dalla Toscana. Questa terra ci regala da sempre numerosi piatti gustosi e saporiti e questo è il momento del baccalà! Australian Gourmet Traveller recipe for Baccalà alla Livornese by Guy Grossi, Merchant, Melbourne. Io, sinceramente non so come mangino i livornesi. ma il baccalà lo fanno di molto bono!!!
Steps to make Baccalà alla livornese:
- Peel, chop and par boil potatoes for about 6-7 mins. Drain and leave to cool, otherwise they go mushy later when you add them to the sauce. Cook onions gently in olive oil until soft. Coat the cod fillets in flour and shake off excess
- Now add tomatoes to the onions and break them up with a spoon. On another pan, heat some more oil and brown the cod. Add potatoes to the tomato sauce and start to simmer
- After a few mins, the cod should be browned, now add the fish to the sauce. Simmer on low for about 20 mins. Meanwhile, rub the bread with garlic, drizzle with olive oil and sprinkle with oregano. Pop under the grill for a min or two until lightly browned on both sides
- After the 20 mins, add lots of fresh parsley. Serve in a bowl with the bread
Australian Gourmet Traveller recipe for Baccalà alla Livornese by Guy Grossi, Merchant, Melbourne. Io, sinceramente non so come mangino i livornesi. ma il baccalà lo fanno di molto bono!!! Scherzi a parte, ecco un'altra ricetta tipicamente toscana, con i suoi ingredienti semplici e genuini. Il baccalà alla livornese è una ricetta tradizionale toscana, ricca di sapori e profumi. Solitamente accompagnato da una buona polenta o da crostoni di pane, il baccalà alla livornese è un piatto a.
So that’s going to wrap it up with this special food baccalà alla livornese recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
