Remo and Fiorella Dolfi, Marina di Carrara, Massa-Carrara
(Yield: 8 servings)
2 pounds baccalà (dried codfish)
flour for dredging
1½ cups extra-virgin olive oil
2 garlic cloves (minced)
2 rosemary sprigs (minced)
2 teaspoons tomato paste
1½ cups white vinegar
1½ cup white wine
1. Prepare baccalà as per instructions on page 306.
2.Once prepared, cut cod in 3-inch fillets and pat dry.
3.Dredge each piece in flour, shaking off excess.
4.Warm oil in large skillet over medium heat and cook cod fillets until slightly golden (3 to 4 minutes per side). Remove from pan and set aside in large bowl.
5.In same skillet over medium heat, add remaining oil, garlic and rosemary. Cook until fragrant (approx. 30 seconds).
6.Add tomato paste. Cook for approx. 3 minutes, stirring often. Add vinegar and wine. Reduce heat to low and cook for approx. 20 minutes.
7.Pour the sauce over cod in a bowl, cover with aluminum foil, and cool to room temperature.
This is best made the day before. Allowing it to sit overnight brings out all the flavours.