THENGREDIENTS X 4:
1 kg of rehydrated stockfish, skin and thorns removed
4 anchovies in oil
5 coppery tomatoes
5 medium sized potatoes
2 cloves of garlic
1 onion
100 ml white wine
1 sprig of parsley
1 bay leaf
4-5 tablespoons of extra virgin olive oil
a pinch of salt and pepper
“Bacalà” in the Trieste style. Recipe by Rita Mazzoli, photo by Marina Raccar, taken from “Trieste in the kitchen” (Guido Tommasi Editore).
Method
Peel the potatoes, cut them into slices 1.5-2 cm high and boil them at 3/4 of cooking in salted water for 15 minutes. Meanwhile Immerse the cross-cut tomatoes in the boiling water for 2 minutesthen peel them, remove the seeds and cut them into cubes.
Fry the garlic cloves, chopped onion and bay leaf in oil, then add the stockfish. After having made it flavor and brown slightly, add the wine and let the alcohol evaporate over high heat.
Turn down the heat, add the anchovies, semi-cooked potatoes and diced tomato and cook for about 20 minutes over low heat. Season with salt.
Before serving, sprinkle with chopped parsley and a nice grind of pepper.
“Trieste in the kitchen” by Rita Mazzoli and Marina Raccar (Guido Tommasi Editore)
A city in the kitchen
From home lunch to an invitation to a restaurant. Trieste in the kitchen (Guido Tommasi Editore), from which the cod recipe is taken, is a beautiful “alive” book, where Central European tastes and scents are mixed with love, wisdom and sweetness. Do you already know what the caliper is?
The décor idea
Contemporary minimalism and the colors of the sea that bathes Trieste (where the cod has only one “c”) for the mise en place in contrast to this tasty, colorful traditional recipe. The only care is the harmonious dish.
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