Baccalà alla Genovese is a tasty main course typical of Ligurian cuisine. The salt cod is cooked together with regional ingredients such as onion, carrot, celery, dried mushrooms and tomatoes. The extra touch of flavor comes from the addition of green olives and pine nuts. A true delight for the palate!
Chop the celery, carrot, onion and the mushrooms rehydrated in warm water
Cut the anchovy fillets into pieces
Put the anchovies and the oil over heat and let them melt; then add the chopped vegetables and let them sauté over low heat
Add the peeled tomatoes, deseeded and chopped, and cook for 15 minutes
Cut the salt cod into 8 pieces, dust with flour and immerse them in the sauce, also adding the pitted olives and pine nuts
Season with salt and pepper and continue cooking for about half an hour, adding warm water as needed
Pan
Knife
Cutting board
Store the Baccalà alla Genovese in the refrigerator for up to 2-3 days.
Italia, Liguria
| Energy (kcal) | 112.26 |
| Carbohydrates (g) | 2.05 |
| of which Sugars (g) | 2.01 |
| Fat (g) | 4.69 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 15.21 |
| Fiber (g) | 0.82 |
| Sale (g) | 1.8 |
