|
| "Baccala' con i porri"
- (Salt cod with leeks) |
|
| |
INGREDIENTS |
| 800 g salt cod previously soaked |
| 4 medium leeks |
| white flour |
| 300 g home-made tomato sauce |
| olive oil |
 |
| Serving: 4 |
| Preparation time:
20' |
| Cooking time: 40'+20' |
| Difficulty:
•• |
|
| Bone the fish.
Divide into 4 chunks (or even 6), coat in flour and fry in very hot oil
until golden on both sides. Drain the pieces on kitchen or brown paper.
Rinse the leeks, cut into thin rings. Gently fry them for 10 minutes in
four tablespoons of oil in a pan. Add the tomato sauce. The addition of
one or two tablespoons of hot water may be necessary to finish off cooking.
Add the fish, season with salt and pepper and simmer for a quarter-hour. |
