Salt Cod in White Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 400 g soaked salt cod (baccalà)
- 70 g butter
- 30 g flour
- 150 g potato
- 3 1/2 dl milk
- parsley
- nutmeg
- salt
- hard-boiled eggs
Instructions
- Boil and clean the cod; boil and dice the potato.
- Make a balsamella with milk and flour; add parsley, nutmeg, the potato, and salt.
- Fold in the cod pieces, rest briefly, and serve, optionally garnished with hard-boiled egg wedges.