Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION: | 2. 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. | 3. 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. | 4. Baccalà alla fiorentina is often served with plain boiled chick peas. | 5. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	2	lbs	soaked cut floured	806.9352	0.0	179.5204	4.5333
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	2 -3		crushed pealed	806.9352	0.0	179.5204	4.5333
pepper			ground	-	-	-	-
white wine				-	-	-	-
tomato	1	lb	pealed seeded canned	104.3264	23.1332	5.4431	0.9072
parsley	1	bunch	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.