Baccalà with Rapini

Ingredients

A classic Tuscan baccalà alla livornese style preparation, enriched with potatoes, garbanzo beans, and bitter-sweet rapini.

• 454 g salted cod, desalted and patted dry
• 285 g whole peeled tomatoes, blended
• 3 g garlic, minced
• 115 g cooked garbanzo beans
• 120 ml extra virgin olive oil, divided
• 150 ml dry white wine
• 454 g potatoes, peeled and diced
• 285 g rapini (broccoli rabe), blanched
• 2 g red chili flakes
• 28 g Italian parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• 40 g flour, for dusting the cod

Method

1. Soak the salted cod in cold water for 2–3 days, changing the water daily and keeping it refrigerated. Pat dry, cut into portions, and dust lightly with flour.
2. Heat part of the olive oil in a large skillet and fry the floured cod pieces until golden on both sides. Remove and drain on paper towels.
3. Add remaining olive oil and gently sauté minced garlic, parsley, and chili flakes until fragrant. Deglaze with white wine and simmer until the alcohol has evaporated.
4. Add blended tomatoes and garbanzo beans. Return cod to the pan and add diced potatoes. Season, cover, and simmer gently until potatoes are tender and sauce thickens (about 45 minutes).
5. Blanch rapini in salted boiling water until just tender. Drain and sauté briefly with olive oil, sliced garlic, and a pinch of chili flakes.
6. Serve rapini on a platter, top with cod, spoon tomato-potato sauce around, and garnish with parsley.