Ribollita

Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Migliacci
Bread and Bean Soui
Minestrone
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Pici
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe

 

 

Baccalà roasted

INGREDIENTS:

0.5 kg (approx. 1.1 lbs.) of salt cod
oil
lemon
rosemary

PREPARATION:

Soak the cod in cold water for about 12 hours. After washing and drying it, put it on the grill on medium heat. While it is cooking, season it with oil, lemon and a sprig of rosemary. They used to put it on a tray right before it finished cooking and sprinkle it with a little sugar.

home info forum contact us tales recipes images services

Copyright © 2000 Ribollita.com
All rights reserved. Reproduction is forbidden, even if is partial
partner: MrTuscany