{"id":823,"date":"2022-04-06T18:51:10","date_gmt":"2022-04-06T18:51:10","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/cod-alla-livornese-easy-recipe-from-tuscany\/"},"modified":"2022-04-06T18:51:10","modified_gmt":"2022-04-06T18:51:10","slug":"cod-alla-livornese-easy-recipe-from-tuscany","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/cod-alla-livornese-easy-recipe-from-tuscany\/","title":{"rendered":"Cod alla livornese, easy recipe from Tuscany"},"content":{"rendered":"


\n<\/p>\n

Cod alla livornese, easy recipe from Tuscany<\/h1>\n

<\/p>\n

\n

Soft, genuine and tasty, the Cod alla livornese<\/strong> it is a dish steeped in history and local traditions. Coming from Northern European countries, cod (salted cod) has become a real institution in the kitchen, with some dishes known throughout Italy, such as Vicenza-style creamed cod<\/strong>. Rich in minerals, proteins and omega3, cod is perfect in the Mediterranean diet low in fat and calories. Like any self-respecting traditional recipe, almost every family has their own secret recipe of Baccal\u00e0 alla Livorno, a dish of Tuscan cuisine that is a guarantee in terms of goodness. Let’s see how to cook Baccal\u00e0 alla livornese with the quick and easy recipe. <\/p>\n

\n
\n

<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Desalted cod: 600 gr<\/li>\n
  • <\/i> Peeled tomatoes: 800 gr<\/li>\n
  • <\/i> White wine: 50 gr<\/li>\n
  • <\/i> Onion: 1\/2<\/li>\n
  • <\/i> Garlic: 1 clove<\/li>\n
  • <\/i> Hot pepper: 1 whole<\/li>\n
  • <\/i> Salt up: to taste<\/li>\n
  • <\/i> Extra Virgin Olive Oil: to taste<\/li>\n
  • <\/i> 00 flour: to taste<\/li>\n
  • <\/i> Water: 1 glass<\/li>\n
  • <\/i> Chopped parsley: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 10 minutes<\/i><\/li>\n
    • <\/i> Cooking: 30 minutes<\/i><\/li>\n
    • <\/i> Total: 40 minutes<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      To start, clean and finely slice the onion half with a sharp knife, peel the garlic clove and chop the chilli.<\/p>\n\n

      2<\/span><\/p>\n

      In a bowl, pour the peeled tomatoes and press them with a fork to break them. Place a pan on the heat in which to pour a drizzle of extra virgin olive oil, the chopped onion and the clove of garlic. Saut\u00e9 for a few minutes, until the onion is golden brown. <\/p>\n\n

      3<\/span><\/p>\n

      Once the saut\u00e9 is ready, add the previously pressed peeled tomatoes, the sliced \u200b\u200bred pepper, a pinch of salt and half a glass of water. Cover with a lid and cook over low heat for 10 minutes. Meanwhile, cut the desalted cod into 3\/4 cm slices. <\/p>\n\n

      4<\/span><\/p>\n

      Pour the 00 flour into a dish in which to flour the cod steaks. In another pan, pour a drizzle of EVO oil and brown the floured cod steaks on each side over medium heat. Deglaze with the white wine and let the alcohol evaporate. <\/p>\n\n

      5<\/span><\/p>\n

      In the meantime, the tomato sauce will be ready. Remove the garlic clove and insert the browned cod steaks. Season with salt and add another 1\/2 glass of water and cook over low heat for another 20 minutes. Once cooked, turn off the heat, flavor the Leghorn cod with chopped parsley and serve. <\/p>\n\n

      Accessories <\/h2>\n
        \n
      • A cutting board<\/li>\n
      • A sharp knife<\/li>\n
      • Two large pans with lids<\/li>\n
      • A plate<\/li>\n
      • A fork<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • Be careful with adding salt. Keep in mind that the cod is already salty than her. Taste before proceeding to salting. <\/li>\n
        • Baccal\u00e0 alla livornese can be accompanied by crunchy slices of toasted bread, potatoes cooked in the same sauce as in this recipe or in the oven, or by a steaming home-made polenta soft or sliced \u200b\u200band grilled. <\/li>\n
        • This is the rule that applies to any recipe: the quality of the products significantly improves the optimal outcome of the dish. We therefore advise you to use a good dry and fruity wine to blend the cod. Obviously it should also be sipped in combination with this delicious dish. <\/li>\n
        • Like any traditional recipe of a locality, there are family versions handed down over the various generations. Among these, one sees the use of vin santo to blend the cod in the pan, for a more aromatic touch. Other reinterpretations, however, include the addition of olives. <\/li>\n
        • Originally, Baccal\u00e0 alla Livorno was mostly prepared using stockfish, that is, dried cod. We have used, as is most often used in recent times, cod (salted cod). To prepare Leghorn stockfish it is necessary to soak the fish well in advance and with a longer cooking time.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          Store the Baccal\u00e0 alla Legornese in an airtight container placed in the refrigerator for a maximum of 2 days. We do not recommend freezing this dish.<\/p>\n

          History<\/h2>\n

          Livorno was one of the most important maritime and commercial cities in Italy and Europe. Multicultural and international, this city is the cradle in which many traditional dishes were born thanks to the contamination with distant cultures, especially from Northern Europe. And from the Nordic countries came the stockfish (cod dried for at least 3 months) and from 1850 the cod (salted cod), thanks to the trade with Bergen which was the largest producer of dried fish. <\/p>\n

          Soon this type of fish was used in the creation of numerous recipes that over time have become traditional in seaside places in contact with trade, including the fascinating Livorno. In this city, among others, the recipe for Cod alla Livorno was born, which involves cooking cod with an exquisite tomato sauce, accompanied by potatoes or homemade polenta. <\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 4 people<\/i><\/h3>\n
            \n
          • <\/i> Desalted cod: 600 gr<\/li>\n
          • <\/i> Peeled tomatoes: 800 gr<\/li>\n
          • <\/i> White wine: 50 gr<\/li>\n
          • <\/i> Onion: 1\/2<\/li>\n
          • <\/i> Garlic: 1 clove<\/li>\n
          • <\/i> Hot pepper: 1 whole<\/li>\n
          • <\/i> Salt up: to taste<\/li>\n
          • <\/i> Extra Virgin Olive Oil: to taste<\/li>\n
          • <\/i> 00 flour: to taste<\/li>\n
          • <\/i> Water: 1 glass<\/li>\n
          • <\/i> Chopped parsley: to taste<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 10 minutes<\/i><\/li>\n
            • <\/i> Cooking: 30 minutes<\/i><\/li>\n
            • <\/i> Total: 40 minutes<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Cod alla livornese, easy recipe from Tuscany Soft, genuine and tasty, the Cod alla livornese it is a dish steeped in history and local traditions. Coming from Northern European countries, cod (salted cod) has become a real institution in the kitchen, with some dishes known throughout Italy, such as Vicenza-style creamed cod. Rich in minerals, […]<\/p>\n","protected":false},"author":1,"featured_media":824,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[127],"tags":[91,129,90,130,133],"class_list":["post-823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-sea-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-sea","entry","has-media"],"yoast_head":"\nCod alla livornese, easy recipe from Tuscany - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/cod-alla-livornese-easy-recipe-from-tuscany\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cod alla livornese, easy recipe from Tuscany - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Cod alla livornese, easy recipe from Tuscany Soft, genuine and tasty, the Cod alla livornese it is a dish steeped in history and local traditions. Coming from Northern European countries, cod (salted cod) has become a real institution in the kitchen, with some dishes known throughout Italy, such as Vicenza-style creamed cod. Rich in minerals, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/cod-alla-livornese-easy-recipe-from-tuscany\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-06T18:51:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Baccala-alla-livornese.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/cod-alla-livornese-easy-recipe-from-tuscany\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/cod-alla-livornese-easy-recipe-from-tuscany\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Cod alla livornese, easy recipe from Tuscany\",\"datePublished\":\"2022-04-06T18:51:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/cod-alla-livornese-easy-recipe-from-tuscany\\\/\"},\"wordCount\":802,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/cod-alla-livornese-easy-recipe-from-tuscany\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/Baccala-alla-livornese.jpg\",\"keywords\":[\"italian kitchen\",\"italian second courses\",\"recipes\",\"second courses\",\"second courses of the sea\"],\"articleSection\":[\"Second Courses Of the Sea\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/cod-alla-livornese-easy-recipe-from-tuscany\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/second-courses\\\/of-the-sea-second-courses\\\/cod-alla-livornese-easy-recipe-from-tuscany\\\/\",\"name\":\"Cod alla livornese, easy recipe from Tuscany - 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