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- Salt Cod Livorno Style
- (Baccala alla Livornese)
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- Ingredients:
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1 and 1/2 lbs (675 grams) salt cod, soaked and drained
- 1 lb and 2 oz (500 grams) canned tomatoes
- 1 fresh flat-leaf parsley sprig, chopped
1 garlic clove, chopped
- Plain flour, for dusting
3 and 1/2 fl oz (100 ml) extra virgin olive oil
Salt and pepper
Directions:
Place the tomatoes in a food processor and process to a puree.
Cut the salt cod into fairly large pieces.
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- Pat dry and dust lightly with flour.
Heat the olive oil in a large pan.
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- Add the salt cod and cook until lightly browned on both sides.
Add the tomatoes.
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- Season with salt and pepper and cook over a medium heat for just a few minutes.
Sprinkle with the parsley and garlic and simmer for another 5-6 minutes.
Serve warm. Serves 4.
That's it!
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