Another sunny Sunday after terrible days of strong winds (at least here by me) At last we have put off the nose and encouraged by a warm, very warm sun, we went for a long healthy walk on foot accompanied by Stefano riding his bicycle.
La ricetta di oggi è molto rustica ma molto buona ed adatta alle temperature rigide di questi giorni.
BACCALA' ALLA FIORENTINA
INGREDIENTI: 800 gr di baccalà ammollato
500 gr di pomodori pelati
una cipolla (io un porro)
3 spicchi d'aglio
prezzemolo
salvia e rosmarino
farina
olio evo
sale e pepe
ESECUZIONE: Tagliare il baccalà in pezzi,infarinateli e friggeteli in poco olio al quale avrete aggiunto uno spicchio d'aglio e qualche fogliolina di salvia e pochi aghi di rosmarino.Scolatelo bene e tenetelo su carta da cucina.
In una padella Sauté chopped garlic in oil along with onions or onion wilts porro.Appene combine the crushed tomatoes and salt and cook pepare.Far for about twenty minutes and then add the pieces of baccalà.Far flavor for about 10 minutes, turn off and sprinkle with chopped parsley.
Serve hot with polenta or perhaps accompanied with some slices of toast.
I leave you this recipe and I hope and I wish to spend a full week of sunshine and calm, perhaps too much to ask?
Also with this recipe I want to participate in the contest Valerio "Take it to the throat-the kitchen like you've never seen"
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