Il Baccalà alla Fiorentina: A Traditional Florentine Dish
“Baccalà alla Fiorentina” is a classic dish from Florence that features salted cod (baccalà) cooked in a rich tomato sauce. This dish is a wonderful example of Tuscan cuisine, which often highlights simple, high-quality ingredients prepared in a way that brings out their natural flavors. Baccalà alla Fiorentina is typically enjoyed during the colder months and is a staple during Lent and other religious observances when meat is traditionally avoided.
Ingredients
For a traditional Baccalà alla Fiorentina, you will need:
Salted Cod (Baccalà): 800 grams (about 1.75 lbs), soaked in water for 24-48 hours, changing the water several times
Tomatoes: 400 grams (14 oz) of tomato passata or crushed tomatoes
Onion: 1 large, finely chopped
Garlic: 2-3 cloves, minced
Olive Oil: 4 tablespoons
White Wine: 1/2 cup
Fresh Parsley: A handful, chopped
Salt and Pepper: To taste
Flour: For dredging
Optional: Black olives, capers, or potatoes for added flavor and texture
Preparation
Prepare the Baccalà:
Rinse the salted cod under cold water to remove any surface salt. Soak the cod in a large bowl of water for 24-48 hours, changing the water every 6-8 hours to remove the excess salt. Once soaked, drain and pat the cod dry with paper towels. Cut the cod into serving-sized pieces.
Dredge the Cod:
Lightly dredge the pieces of cod in flour, shaking off any excess.
Sauté the Aromatics:
In a large, heavy-bottomed skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 10 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Brown the Cod:
Add the pieces of cod to the skillet and brown them on both sides, about 2-3 minutes per side. Remove the cod from the skillet and set aside.
Deglaze and Add Tomatoes:
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two.
Add the tomato passata or crushed tomatoes to the skillet. Stir to combine and bring to a simmer.
Simmer the Cod:
Return the browned cod pieces to the skillet, nestling them into the tomato sauce. If using, add black olives, capers, or potatoes at this stage.
Cover the skillet and let the cod simmer gently in the tomato sauce for about 20-30 minutes, or until the fish is cooked through and tender. Stir occasionally and add a little water if the sauce becomes too thick.
Finish and Serve:
Stir in the chopped parsley and season with salt and pepper to taste.
Serve the baccalà alla fiorentina hot, with a drizzle of extra virgin olive oil on top. It can be enjoyed on its own or with a side of crusty bread, polenta, or boiled potatoes.
Tips for the Perfect Baccalà alla Fiorentina
Soaking the Cod: Properly soaking the salted cod is crucial to remove the excess salt and achieve the right texture. Be patient and change the water frequently.
Quality Ingredients: Use high-quality tomatoes and extra virgin olive oil for the best flavor.
Slow Cooking: Allow the cod to simmer gently in the tomato sauce to ensure it becomes tender and absorbs the flavors.
Cultural Significance
Religious Observance: Baccalà alla Fiorentina is often enjoyed during Lent and other religious observances when meat is traditionally avoided.
Tuscan Tradition: This dish reflects the Tuscan love for simple, hearty, and flavorful food made with high-quality ingredients.
Historical Roots: Salted cod has been a staple in Italian cuisine for centuries, valued for its long shelf life and versatility.
Conclusion
Il Baccalà alla Fiorentina is a delicious and comforting dish that captures the essence of Tuscan cuisine. Its combination of tender salted cod and rich tomato sauce makes it a satisfying meal that is both nutritious and flavorful. Whether enjoyed during a special occasion or as a hearty dinner, this traditional Florentine dish is sure to delight your taste buds. Buon appetito!