- 1.2 kg dried salt cod softened in water
- 400 gr. tomato sauce
- 3 or 4 clove garlic
- a bunch of parsley
- extra-virgin olive oil
- Cut the baccalà into pieces and sprinkle with flour. Sauté the garlic with the oil in a frying pan.
- Place the baccalà in the flavoured oil, and when it is golden brown on both sides add the tomato and simmer for 30 minutes. Remove the garlic, season to taste and sprinkle with chopped parsley. Serve hot.
Another version of the same recipe has the baccalà fried in batter before being placed in the pan with the tomato sauce prepared separately. In this case the cooking time with the tomato is shortened to 5/10 minutes. The result is excellent although perhaps slightly richer.