Baccalà alla Livornese: A Flavorful Italian Classic
Category: Main Courses
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Baccalà alla Livornese is a traditional Italian dish that combines the rich flavors of salted cod with a savory tomato sauce, fragrant garlic, and tender potatoes. Originating from Livorno, a coastal city in Tuscany, this dish is a celebration of the Mediterranean’s finest ingredients. Whether you’re a seafood lover or looking for a comforting dish to share with family, this recipe will transport you straight to the heart of Italy. Perfect for a cozy dinner or special gathering, this dish captures the essence of Italian home-cooked meals.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salted cod (baccalà) | 600g |
| Potatoes | 250g |
| All-purpose flour (00) | 100g |
| White wine | 40g |
| Salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | as needed |
| Canned peeled tomatoes | 800g |
| Yellow onions | 1 |
| Garlic | 1 clove |
| Fresh parsley (optional) | for garnish |
Nutritional Information (Approx. per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 kcal |
| Protein | 35g |
| Carbohydrates | 40g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 800mg |
Instructions:
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Prepare the Tomato Sauce: Begin by peeling and slicing the yellow onion into thin rings. Heat a small amount of olive oil in a large skillet or saucepan over low heat. Add the onions to the pan and sauté gently for 3-4 minutes until they soften. To prevent them from browning or sticking, add a splash of water as needed to keep the onions moist.
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Cook the Tomatoes: Once the onions have softened, add the peeled tomatoes into a bowl and mash them lightly with a fork or potato masher. Add the mashed tomatoes to the pan with the onions, and stir to combine. Cover the pan with a lid and allow the sauce to simmer gently, allowing the flavors to meld together.
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Prepare the Baccalà: While the sauce is simmering, prepare the salted cod (baccalà). Ensure that the cod has been properly desalted by soaking it in water for at least 24 hours, changing the water several times. Once desalted, cut the baccalà into portions (usually about 4 pieces). Pat the pieces dry with a paper towel.
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Dredge in Flour: Lightly dust each piece of baccalà with all-purpose flour, ensuring all sides are evenly coated. This will help create a delicate crust when frying.
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Sear the Baccalà: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the floured pieces of baccalà to the hot oil and sear them for about 2-3 minutes on each side until golden brown. Once browned, remove the baccalà from the pan and set aside.
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Deglaze with White Wine: In the same skillet, pour in the white wine and let it bubble for a minute, scraping up any flavorful bits left in the pan. This will add depth to the sauce and enhance the baccalà’s flavor.
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Combine the Baccalà and Sauce: Now, it’s time to bring the dish together. Pour the simmered tomato sauce over the seared baccalà pieces, covering them completely. Reduce the heat to low, cover the pan with a lid, and let the dish cook for about 20 minutes. The baccalà should absorb the rich flavors of the sauce.
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Prepare the Potatoes: While the baccalà is cooking, peel and dice the potatoes into small cubes. After the initial 20 minutes of cooking, add the potatoes to the skillet with the baccalà and sauce. Stir gently to incorporate the potatoes, then cover the pan again and allow everything to cook together for another 15 minutes, until the potatoes are tender.
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Finish and Garnish: Once the potatoes are cooked through and the baccalà is tender, remove the skillet from the heat. For an extra burst of flavor, chop fresh parsley and sprinkle it over the top of the dish. The parsley adds a fresh and aromatic note that complements the richness of the baccalà.
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Serve: Serve your Baccalà alla Livornese hot, accompanied by crusty bread to soak up the delicious sauce. This dish pairs wonderfully with a light white wine, such as a Vermentino or Pinot Grigio, for a truly authentic Italian dining experience.
Tips for Success:
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Baccalà Soaking: The most important step in preparing baccalà is properly desalting it. Make sure to soak it for at least 24 hours, changing the water multiple times to ensure that it loses its excess salt. This process is essential for achieving the right balance of flavors in your dish.
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Sautéing the Onions: Take your time when sautéing the onions; this step helps build the foundation of the sauce’s flavor. Low and slow cooking brings out the natural sweetness of the onions, which will meld beautifully with the tomatoes.
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Wine Pairing: For an added layer of sophistication, try serving Baccalà alla Livornese with a crisp Italian white wine. The slight acidity in the wine balances the richness of the baccalà, creating a harmonious flavor profile.
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Vegetable Variations: While potatoes are traditional in this dish, you can experiment with adding other root vegetables like carrots or turnips for a unique twist.
Baccalà alla Livornese is a perfect example of how simple ingredients can come together to create a dish bursting with flavor. Its combination of tender baccalà, savory tomato sauce, and soft potatoes is a true testament to the timeless appeal of Italian cuisine. Whether enjoyed on a special occasion or as a comforting family meal, this recipe will transport you straight to the heart of Italy.
This detailed, yet concise recipe ensures an enjoyable cooking experience. Perfect for a flavorful main course, it encapsulates the essence of Italian coastal cuisine in every bite!
