PREPARATION: 10 min
COOKING TIME: 15 min
This is the most classic of the thousand Tuscan recipes for cooking cod, the main element of Florentine cuisine above all. Florence in fact, despite being an inland city, has a great wealth of fish dishes, as until the 1960s the Arno was navigable and therefore had access to the sea, the last river port called Porto di Mezzo near the town of Signa was closed after the flood of '66. Until then the characteristic small boats carried from the port of Livorno and from Bocca d'Arno fresh fish in the city every Tuesday and Friday. The cod that was not caught was taught to us by the Landsknechts, the German mercenary soldiers who long served as police officers in the city in the Medici era and since then the cod has entered to be part of the traditional Florentine gastronomy.
SERVES 6
800 g (2 lbs) of ready-soaked salt cod
400 g (14 ox) of ripe or tinned tomatoes
3 cloves of garlic
1 sprig of rosemary
flour
extra virgin olive oil
salt
pepper
Dried salt cod must be left to soak in cold water in a refrigerator for at least 24 hours, changing the water often.
Chop the garlic and sauté the fresh diced or tinned tomatoes in a skillet over a low heat with 5-6 tbsps of oil and the sprig of rosemary. Cover and cook for about 15 minutes, ensuring the sauce does not dry out and adding half a glass of hot water is needed.
Trim and bone the cod, and cut into smallish pieces, dredge in flour and fry in hot oil starting on the skin side then turning to brown all over.
When brown, remove the cod and place quickly on kitchen paper to drain, then place in the tomato sauce. Cook for another 10 minutes, turning at least once very gently, season with salt and pepper to taste.
WINE PAIRING
DAMARE BIANCO IGT TOSCANA
DAMARE BIANCO IGT TOSCANA
The perfect synthesis between Vermentino and the noble vines of Viognier and Sauvignon Blanc gives a wine with a strong personality, fresh, mineral and savory; a perfect white wine for any occasion.
NOTE DI DEGUSTAZIONE
floral and fruity notes emerge on the nose with typical sensations of Mediterranean scrub, sage and thyme; the mouth is fresh, elegant and delicate with a good gustatory structure. A wine with a refreshing and savory finish, perfect in food pairings and as an aperitif.
EXTRAVIRIGN OLIVE OIL
ORGANIC EXTRAVIRGIN OLIVE OIL
The combination of manual harvesting and skilful processing give the final product a green color with golden reflections.
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The persuasive, penetrating scent and delicate flavor make this oil perfectly balanced. It is a very particular product but at the same time capable of enhancing the flavors of the dishes.
* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra