2022-09-14 06:45:00
Double cooking for the cod bites, which are first floured and fried, then dipped in a tomato sauce.
Livornese cod is a great classic of the cuisine of the Tuscan coast and in particular of the city whose ancient port was among the first to welcome this “new product” which arrived from the countries of Northern Europe.
Here’s how to prepare a perfect Livorno-style cod, bearing in mind that olives are an optional ingredient.
The recipe: Livorno-style cod
Ingredients for 4 people
800 g of fillet (or a slice) of cod already soaked
400 g of ripe or peeled red tomatoes
2 cloves of garlic
farina
extra virgin olive oil
parsley
rosemary
1 fresh chilli
sale
optional: a handful of black olives
Procedure
First wash and remove any bones from the cod. Some prefer to remove the skin too but in the Leghorn tradition many tend to leave it on (the skin also helps keep the pieces of cod compact).
Cut the fish into pieces or logs, possibly square, 4/5 cm on each side and dry them carefully with kitchen paper.
Once dry, flour them and fry them in a pan with oil, a clove of garlic, a sprig of rosemary. Do not complete the frying but limit yourself to half cooking.
Instead, prepare the sauce in a saucepan by frying chopped garlic, chilli pepper (seeds removed) and parsley in oil. As soon as the garlic begins to turn golden, add the peeled and seeded tomatoes.
Cook over medium heat for about fifteen minutes (10 if using peeled tomatoes passed through a vegetable mill), add salt moderately since the cod is already salty.
Put the floured and browned pieces of cod in the tomato sauce and continue cooking, adding – if you like – the olives.
Once cooked, serve with freshly chopped parsley.
Subjects
#Leghorn #cod #recipe #Repubblica