Fried Salt Cod (baccalà fritto)

Friday, February 19, 2010

Serves 4.
800 g / 1 3/4 lb salt cod soaked, 3-4 ripe tomatoes, 1 clove of garlic, flour, oregano, olive oil, oil for frying.
Cut the salt cod into reasonably-sized chunks, coat lightly in flour and fry in pently of boiling oil, taking care that the pieces colour all over. Drain and season cautiously with salt. Clean, seed and roughly chop the tomatoes and put in a saucepan with 2-3 tablespoons of olive oil, a pinch of salt and pepper, a handful of oregano and the finely-chopped garlic. Leave to simmer. Serve the friend baccalà very hot with the tomato sauce.
Preparation time: 20'
Cooking time: 35'
Kcal (per serving): 605
Proteins (per serving): 54
Fats (per serving): 35


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