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


  • 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


  • 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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