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Baccala

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Criniti's share one of their favourite recipes after winning Best Italian in the I Love FOOD Awards 2012.

Serves 1

Ingredients

  • 50gm cooked potato in wedges
  • 60ml fish stock
  • 210g rehydrated baccala
  • 5gm garlic puree
  • ½ chilli sliced
  • 200 ml tomato sugo
  • 60gm black olives
  • 6 basil leaves
  • 50ml extra virgin olive oil
  • 50g flour
  • 2 cherry truss tomatoes
  • 2 pane di casa
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Method

  1. Lightly dust baccala in flour and fry until golden. Slightly color garlic in oil, add chilli followed by a touch of white wine to stop cooking process. Then add tomato and fish stock. Finish with potato, basil and extra virgin olive oil.

To Garnish:

  1. Serve with basil leaf and two slices fresh bread, cherry truss tomatoes
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