San Felo Magliano in Toscana Grosseto Italy

PINOT NERO AND BACCALA’ LIVORNESE

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.

INGREDIENTS
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

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

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