THURSDAY, DECEMBER 26, 2019
www.italoamericano.org
18
L'Italo-Americano
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
FRANK FARIELLO
Continued to page 20
H
e r e i s t h e
"other" Roman
way to cook salt
cod: baccalà in
g u a z z e t t o , s i m -
mered in tomato sauce. It may
n o t b e q u i t e a s f a m o u s a s
Rome's iconic battered and
f r i e d s a l t c o d f i l e t s
called filetti di baccalà but it's
just as delicious, although in a
very different way.
Simmering salt cod in toma-
t o s a u c e — t o c o o k i t " i n
umido"—i s common in Italian
cookery, but this Roman exam-
ple stands out for its use of rai-
sins and pine nuts, which lends
a slight sweetness to the dish.
Baccalà in guazzetto is often
f o u n d o n C h r i s t m a s E v e ' s
tables, but—if you're a baccalà
lover like me—it's too good to
have it just one evening a year.
Ingredients
Serves 4-6
1 kilo (2 lbs) dried salt cod,
soaked overnight and cut into
serving pieces
1 medium onion, finely sli-
ced
A large can of tomatoes (300
gr)
A handful of raisins
A handful of pine nuts
Salt and pepper
Olive oil
For finishing the dish (optio-
nal)
A s p r i g o f p a r s l e y , f i n e l y
minced
Directions
I n a l a r g e s k i l l e t o r s a u t é
pan, sauté the onions gently in
olive oil, until they are quite
soft and translucent, seasoning
them with salt and pepper as
Baccalà in guazzetto, salt fish in a rich and delicious tomato sauce (Copyright: Dreamstime)
Baccalà in guazzetto
