Baccalà Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Ta
Gently fry the garlic and onion in the olive oil, add 1 glass of dry white wine and allow it to bubble fiercely for a few minutes. Reduce the heat, add the tomato coulis and the tomato purée and...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 500 g/1 lb baccalà (already soaked)
- 12 cloves garlic, finely chopped
- ½ onion, finely chopped
- 1 glass white wine
- 1½ litres/2½ pt tomato coulis
- 1 tablespoon tomato purée
- 8 anchovy fillets, finely mashed
- 6 tablespoons extra-virgin olive oil
- freshly ground black pepper
- finely chopped parsley
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