Baccalà alla genovese
Instructions
Chop the celery, carrot, onion and mushrooms in warm water.
Cut into pieces the anchovy fillets.
Put on fire the anchovies with oil and let melt.
then add the chopped vegetables and let Cook over low heat.
Combine tomatoes, deprived of the seeds and cut into pieces and leave to cook for 15 minutes.
Cut into 8 pieces, salt cod, flour and dip it in the sauce by adding the stoned olives and pine nuts.
Add salt, pepper and continue cooking for 30 minutes with lukewarm water adding abundant when you need to.
Ingredients and dosing for 4 persons
- 800 g of wet salted cod
- 4 anchovy fillets
- 4 tablespoons of olive oil
- 1 onion
- 1 carrot
- 1 celery
- 25 g of dried mushrooms
- 5 tomatoes
- 50 g of green olives
- 20 g of pine nuts
- Flour
- Salt
- Pepper