Baccalà with Leeks is a typical recipe from the Tuscany region of Italy.
This recipe is featured on our Tuscan Cookery Holidays. Flavours Tuscan venue is located on the Forci Estate which is surround by vineyards and olive groves. If you have any queries regarding our Cookery Course in Tuscany, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.
1 portion of Battuto
1-2 pieces of Baccala (dried, salt Cod)
1 Glass White Wine
4 Chopped Leeks (white part only)
200g fresh small Tomatoes, chopped
Prepare the baccala by soaking the cod in cold running water for 48 hours to remove the salt (or overnight for pre-washed baccala)
Skin, bone and flake the fish and add to the gently fried battuto When the cod is golden add the wine and simmer gently until reduced by half
Add the chopped leeks and simmer for 5 – 10 minutes and then add the fresh chopped tomatoes
Simmer for 50 minutes to 1 hour