Secondi / Entrées Tuscany Cuisine directory hero graphic
Home › All Recipes › Secondi / Entrées › Baccalà alla Livornese

Baccalà alla Livornese

A classic Livorno preparation of carefully desalted salt cod simmered with tomato and garlic, served over creamy polenta and finished with extra-virgin olive oil and parsley.

Salt Cod · Baccalà Livorno · Tuscany Heritage Seafood Tier 2
← Back to Secondi / Entrées Menu Builder Operations Secondi Station Live Inventory Kitchen Production Printer Hub Culinary Academy Ingredients Library
in Featured on LinkedIn

Featured LinkedIn Article

A Tuscan heritage Secondi connected to ingredient identity, live inventory, production labor, recipe costing, culinary education, and menu systems.

Tuscany Cuisine · Tuscan Heritage

History + Recipe + Menu System

Continue from this Livornese seafood recipe into the Secondi documentary and the broader Tuscany Cuisine culinary knowledge platform.

Watch Secondi — The Art of the Main Course Add to Menu Builder

Secondi Recipe + Menu Builder Ready

This Baccalà alla Livornese recipe is synchronized for Menu Builder, Secondi Station, Live Inventory, labor allocation, recipe costing, search, and the Ingredients Library.

Add to Menu Builder

🎓 Connected Culinary Learning

Continue from the recipe into the Tuscany Cuisine Academy

This recipe is connected to the educational side of the Tuscany Cuisine platform. Use the Academy for guided learning, Culinary Foundations for essential kitchen knowledge, and the Ingredients Library to study the products, characteristics, uses, and terminology behind every recipe.

Culinary Academy Explore the complete Tuscany Cuisine learning center, culinary subjects, techniques, and professional resources. Open the Academy → Culinary Foundations Build stronger fundamentals in preparation, organization, cooking methods, food safety, and professional kitchen practice. Study the Foundations → Ingredients Library Discover the ingredients used throughout Tuscany Cuisine and connect recipe knowledge with purchasing, inventory, and culinary application. Browse the Ingredients Library →

Platform connection: As each recipe is updated, its ingredients can also be organized inside the Ingredients Library, creating a growing reference for visitors, students, Menu Builder, live inventory, purchasing, and kitchen production.

Baccalà alla Livornese with tomato sauce and creamy polenta

Recipe Overview

Baccalà alla Livornese is a Tuscan coastal classic built around properly desalted salt cod, tomato, garlic, olive oil, parsley, and soft polenta. This integration preserves the supplied one-serving quantities and the essential 48-hour desalting step while connecting the recipe to the modern Tuscany Cuisine operations and learning systems.

Chef Notes

The quality of this dish depends on desalting. Change the soaking water regularly and verify seasoning before cooking. Fry the cod lightly only to build structure, then finish it gently in the tomato-garlic sauce so the fish stays succulent rather than becoming dry or stringy.

Connected Experience

This is a strong heritage dish for Tuscan menus, seafood specials, culinary education, and banquet production. It demonstrates preservation, desalting, gentle braising, sauce balance, and polenta service in one plate.

Ingredients

Base recipe = 1 servings. Minimum production = 4 servings.

Preparation

Minimum production timing: 20 active prep min · 2880 passive min · 30 cook min · 3 plating min · 10 cleanup min.
  1. Soak the salted cod for 48 hours, changing the water regularly until properly desalinated.
  2. Pat the cod dry and lightly fry it in extra-virgin olive oil to develop flavor and structure.
  3. Prepare a tomato-garlic sauce and gently simmer the cod until tender and infused with the sauce.
  4. Cook the polenta until smooth, creamy, and soft enough for plated service.
  5. Plate the cod over the creamy polenta, spoon over the Livornese tomato sauce, and finish with chopped parsley.

Service Suggestions

  • Serve the polenta soft and creamy so it acts as the base for the sauce.
  • Keep the cod in large intact flakes for a more elegant presentation.
  • Finish with parsley and a controlled drizzle of extra-virgin olive oil.

Dietary / HACCP Notes

  • Contains fish.
  • Naturally dairy free when the polenta is prepared without dairy.
  • Gluten free when the cornmeal and canned products are verified gluten free.
  • Desalt under refrigeration and maintain approved cold-holding temperatures throughout the 48-hour soak.
Nutrition (per serving, estimate)
Calories460
Protein34 g
Carbohydrates28 g
Fat19 g
Fiber4 g
Cholesterol85 mg
SodiumVariable; depends on final desalting of cod