La cucina di nonna Menna: baccalà alla fiorentina

E' mercoledì! e il mercoledì cosa succede?
Juls si sposta su Made in Kitchen.





Oggi baccalà alla fiorentina, all'uso di nonno Remigio.
Andate su Made in Kitchen per scoprire quale sia l'ingrediente in più che nonno aggiungeva al baccalà rispetto alle ricette canoniche, prima tra tutte quella di Pellegrino Artusi.

::::: DRIED COD FOLLOWING THE FLORENTINE'S WAY :::::

My grandfather Remigio used to live all alone in San Gimignano.
He brought up mum and aunt Silvana all by himself. He was a man of old times, a mason, but he was also very good in cooking. He loved dried cod and herring: he used to fry herring in his tiny kitchen and you could tell it from miles.. the whole house was surrounded by smell and smoke!
He used to take me to pick up pine-seeds to the public garden and he taught me how to break them with a little hammer.
He used to have a peculiar breakfast coming home from his vegetable garden: tuscan bread, tomatoes and onion!

This is how my grandfather Remigio used to cook salted cod: he added potatoes to the traditional recipe, which add softness and taste.

Fancy a spoonful?

Ingredients for 4 people:

• dried cod previously soaked, 500 gr
• ripe tomatoes, 600 gr
• medium potatoes, 2
• garlic, 1 clove
• onion, 1/2
• white flour, a bit to flour the cod
• salt & pepper
• parsley to decorate

Cut the cod into 5 cm chunks. Pad them with some paper and flour them on both sides.
Peel potatoes and cut them into thin slices, then flour them too.
Fry cod chunks in a large non-stick pan until slightly golden. At the end, fry potatoes too.
Set aside in a dish with some cooking paper to loose extra olive oil.
In the meantime, make the tomato sauce.
Heat 3 tablespoons of extra virgin olive oil in a non-stick pan with a whole garlic clove and some finely chopped onion. Add 2 tablespoon of water to cook through the onion: it is supposed to be tender. Add the tomatoes, cut into small pieces, season with pepper and cook for at least 15 minutes, until it gets a liquid but thick tomato sauce.
Put cod and potatoes in a terracotta saucepan and cover with tomato sauce. Add salt only if needed.
Reduce to a simmer and cook for 5 minutes, so that all the flavours will be mixed together.
Sprinkle with some parsley and serve hot.