Damp baccalà a la roman (Baccalà in umido alla romana)
ingredients (4 people)
baccala': 800 grams
peeled tomatoes: 300 grams
anchovies: 5
minced parsley: 1 spoon
salt
pepper
onion: 1
breadcrumbs: 2 spoons
butter: 1 nut
olive oil: 1 deciliter
grated parmesan: 30 grams
preparing
Butter up a pan, spread out breadcrumbs and place the baccala cut into not so small pieces with its skin up.
Cover it richly with minced parsley, onion. Having covered it up with lots of water, boil it adding more water if necessary.
Separetely prepare a dressing with tomatoes and fillets of anchovies.
At the end of cooking dress the cod with oil, butter and salt.
Before serving add the dressing of tomatoes and mix it up delicately.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
