Salt Cod with White Wine, Tomato and Rosemary from Leaves from The Walnut Tree: Cooking of a Lifetim
First soak the baccalà for 48 hours, changing the water every 4 hours or leave it for this long under a gently running tap. In a heavy shallow pan, fry the garlic and rosemary in the oil for a few...
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Cooking tools:
- Mixing bowl
- Pan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 4 pieces baccalà (salt cod), weighing 200 g/7 oz each
- 2 cloves garlic, finely chopped
- 1 sprig rosemary
- 6 tablespoons extra-virgin olive oil
- 500 g/1 lb 2 oz plum tomatoes, peeled, seeded and diced
- 1 tablespoon tomato purée
- freshly ground black pepper
- 1 glass dry white wine
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