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