Roasted baccalà with Tomatoes and Potatoes | Trips 2 Italy
Preparing the salt cod: Three days prior to cooking, soak the pieces of salt cod in a large pan with cold water. Cover the pan tightly with aluminum foil and
Ingredients
- 2.5 lbs. prepared salt cod/baccalà (see step 1)
- 1 lb. potatoes, cut into thin slices
- 14.5 oz. can diced tomatoes
- 1 onion, diced
- ¼ cup dry white wine
- 1 garlic clove
- 1 tablespoon chopped parsley
- Red pepper flakes to taste
- 4 tablespoons olive oil
- Salt to taste
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