Salt Cod in Sweet-and-Strong Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g salt cod (baccalà)
- finger strong vinegar
- fingers water
- sugar
- pine nuts
- raisins (uva passolina)
Instructions
- Cook the cod as in recipe 506 but without garlic, browning both sides.
- Prepare a dolce-forte sauce: vinegar, water, sugar, pine nuts and raisins; boil it briefly on its own.
- Pour over the cod, boil a little more, and serve hot.