San Felo Magliano in Toscana Grosseto Italy


Baccala alla livornese is a tasty fish dish, with simple and genuine flavours. Perfect to combine with San Felo Pinot Noir served at a temperature between 16° and 18°.

• Peel and slice the onions in a pan with oil and a clove of garlic. Let it wither for 3-4 minutes on low heat by wetting with a little water.
• Mash the peeled tomatoes in a bowl, then pour them into the pan with the onions. Cover with the lid and cook over medium heat for about 15 min.
• Start cutting the desalted cod into slices, trying to obtain pieces of the same size, flour carefully.
• Then heat a drizzle of oil in a pan and lay the cod on it, brown on both sides for a few moments, turning gently, season with salt and pepper.
• Deglaze with white wine.
• Pour the sauce into the pan with the cod, cover with the lid and cook over low heat for about 20 minutes, meanwhile peel the potatoes.
• Add also the potatoes, cover with the lid and continue cooking for another 20 minutes, always taking care to stir to avoid flaking the cod too much.
• Wash and chop the sprig of parsley, once the cod is cooked, turn off the heat and flavour with the chopped parsley.

6oog desalted cod
250 g Potatoes
100g 00 flour
40g white wine
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste

8oog peeled tomatoes
1 golden onion
1 garlic clove
Salt to taste
Black pepper to taste
Extra virgin olive oil

My Agile Privacy
This website uses technical and profiling cookies. Clicking on "Accept" authorises all profiling cookies. Clicking on "Refuse" or the X will refuse all profiling cookies. By clicking on "Customise" you can select which profiling cookies to activate.