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Baccala` in Umido di Sor Francesco
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Created by cooking with nonna, Date Added: Monday, 15 June 2009
Average User Rating (out of 4)vote imagevote image / 4 1 Users Voted
Description

This recipe was created many years ago` by Sor Francesco, owner of the Osteria in Pratica di Mare (Rome).

Ingredients
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Serves
6 Persons
  • 7 Fillets of baccala` (6 for the guests and 1 for the cook so that he can check when it is done)
  • 2 Lbs - San Marzano peeled tomatoes cut into small pieces
  • 1 Tsp - Wild fennel seeds
  • 1/4 Cup - Pine nuts
  • 1/4 Cup - Raisins
  • 1/2 Cup - Pitted black olives
  • 1 Tbs - Capers
  • Flour to coat the fillets
  • EV olive oil
  • 1 Peperoncino (hot pepper)
  • 1 Medium onion finely sliced
  • Salt & pepper 

 

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Reviews
Review by casa-giardino , Friday, 14 January 2011 vote imagevote image
Personally, I do not like the saltiness and sweetness combination of baccala and raisins. Added to that a hot peperoncino - hot, salt and sweet.