Baccalà alla Livornese

A typical dish of the Tuscan coastal city of Livorno, this is one of my favorite ways to enjoy “baccalà” (salted cod fish). Simply flour and lightly brown the codfish in EVOO. Then add  the baccalà to an onion-based tomato sauce and cook for about 30 minutes. Feel free to add partially precooked potatoes to the mix. Salt and pepper to taste (although baccalà usually doesn’t require much salt). Buon appetito!


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