A very tasty dish from our Tuscan tradition. Once a cheap fish today salted codfish became a star of the Tuscan and Italian cuisine.
This dish is without tomatoes and enhances the taste of the fish.
Ingredients
- 800 g of salted codfish already soaked
- 4 leeks
- 3-400g of potatoes (optional)
- 3 tablespoons extra virgin olive oil
Directions
- Peel and dice the potatoes as if you’re roasting them, then boil them until very soft. Once done, set them aside to cool.
- Slice the leeks into rounds and sauté them in olive oil in a large pan. After 5 minutes, add the boiled potatoes and toss for 2-3 minutes.
- Coat the baccalà in flour and fry it in extra virgin olive oil for about 5 minutes until golden.
- Break the fried baccalà into pieces and add it to the leeks and potatoes. Let everything cook together for 5-6 minutes, and your dish is ready!
Tip: Without potatoes it’s lighter and delicious anyway! 😋
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