Florentine Style Baccalà Recipe Baccalà Alla Fiorentina Recipes

FLORENTINES

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
• Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

BACCALA ALLA CALABRESE

Steps:

• In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.

FLORENTINE STYLE BACCALà

Steps:

• PREPARATION:.
• 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.
• 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.
• Baccalà alla fiorentina is often served with plain boiled chick peas.
• If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.

FLORENTINE STYLE BACCALà RECIPE - BACCALà ALLA FIORENTINA RECIPE

Steps:

• 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. 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. Baccalà alla fiorentina is often served with plain boiled chick peas. If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese. A wine? White, and since we're in Tuscany, Vernaccia di San Gimignano

FIORENTINA BAKED PASTA

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.