Baccalà alla triestina
This recipe offers a common version of the dish, even if many consider the ‘red’ recipe to be more “typical”. The name “Baccalà” derives from the shoal of Bacal
Ingredients
- 400g of cod
- 4 tablespoons of extra virgin olive oil
- 1 glass of milk
- 20g of butter
- 20g of breadcrumbs
- pepper
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