Best Florentine Style Baccalà Recipe Baccalà Alla Fiorentina Recipes
FLORENTINE STYLE BACCALà
Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good. To serve 4:
Provided by Phil Franco
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PREPARATION:.
- Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
- When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
- Baccalà alla fiorentina is often served with plain boiled chick peas.
- If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.
Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6
FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA
My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them.
Provided by PaulaG
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
- Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
- Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
- The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
- When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
- Serve and enjoy!
Nutrition Facts : Calories 855.5, Fat 63.1, SaturatedFat 25.3, Cholesterol 217.7, Sodium 182.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.1, Protein 64.6
FLORENTINE STYLE BACCALà RECIPE - BACCALà ALLA FIORENTINA RECIPE
Provided by á-25630
Number Of Ingredients 7
Steps:
- Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine. When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four. Baccalà alla fiorentina is often served with plain boiled chick peas. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. A wine? White, and since we're in Tuscany, Vernaccia di San Gimignano
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