Polenta With Salt Cod - {Polenta Con Ragu Di Baccala} Recipe
Main Course recipe for Polenta With Salt Cod - {Polenta Con Ragu Di Baccala} - Soak the baccala for 3 days in cool water, changing water daily. Cut into 1-inch cubes. In a 4-quart saucepan, heat the...
Keywords
- polenta with salt cod - {polenta con ragu di baccala} recipe main course
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingindex.com.
Cooking tools:
- Saucepan
- Oven
- Cake pan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Pot
- Baking pan
- Kitchen timer
- Pastry brush
- Plate
- Serving platter
- Kitchen towel
- Paper towel
- Refrigerator
- Stove
Ingredients
- 1 Baccala or staccafisso - boned, skin removed
- 4 tablespoons 60ml Extra-virgin olive oil
- 1/2 tablespoon 7.5ml Red onion - chopped 1/4" dice (medium)
- 3 Garlic cloves - thinly sliced
- 1 cup 237ml Dry white wine
- 2 cups 474ml Basic Tomato Sauce - (see recipe)
- 2 tablespoons 30ml Fennel seeds
- 2 tablespoons 30ml Hot chili flakes
- 2 cups 474ml Polenta, quick cook-style
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