Salt Cod, Bologna Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- salt cod (baccalà)
- olive oil
- garlic
- parsley
- pepper
- butter
- lemon
Instructions
- Place large raw cod pieces (unfloured) in an oiled pan.
- Top with a battutino of garlic and parsley, pepper, oil and bits of butter.
- Cook over a fierce fire, turning gently so they do not break; finish with lemon.