Baccalà alla Livornese

Tomato sauce · garlic · polenta

Baccalà alla Livornese

Ingredients

Base recipe = 1 guest.
  • 170 g salted cod (desalted)
  • 200 g canned peeled tomatoes
  • 60 g polenta cornmeal
  • 40 ml extra-virgin olive oil
  • 8 g garlic
  • 12 g parsley

Preparation

Soak cod 48 hours. Fry lightly, then simmer in tomato-garlic sauce. Serve over creamy polenta. Ideal for batch production.

🍷 Wine Pairing

Vernaccia di San Gimignano 2021

Mineral freshness balances tomato acidity and salt cod richness.

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