Baccalà già ammollato is what you need to ask. Ammollato means softened but also desalted. As some may remember,my first experiment with the Baccalà was not really successful. It’s a process of almost a day to get the Baccalà right. Since I know Mirco does the whole process, I buy the ready to cook one ( I have no interest in storing a huge amount of fish). For 2p a piece of 400 grams is perfect. Rinse and dry once more. Remove the skin and cut in cubes. Mix with 1 table spoon of flour.
Peel 500 grams of potatoes. Cut in cubes and dry.
Peel 1 kilo of tomatoes. Chop. Chop 1 onion, 4 garlic cloves and 1 chili.
Heat a pan with 2 table spoons of olive oil. Start with the fish. Bake and turn. Add the potatoes. Bake and stir. Add the onion, garlic and chili. Bake and stir. Add the tomatoes. Stir. Allow to simmer for 15-20 minutes until fish and potatoes are ready. Taste, season with pepper and salt. Finish with fresh parsley. Enjoy ‘Baccalà alla Fiorentina’. Simple Italian cooking!
This looks really good. Salt cod is also an old New England staple, and I grew up enjoying especially my Aunt Mary’s cod cakes and cod soup, which had a tomato broth.
LikeLiked by 2 people
I love cod cakes.
LikeLiked by 2 people