Baccalà, or salted cod, is widely eaten in Tuscany and is a traditional recipe in Livorno and its province. This classic Livorno recipe showcases how simple ingredients can be used to full effect in Tuscan cooking, with the fish's saltiness perfectly paired with ripe tomatoes, onions and olive oil to create a richly flavoured yet balanced dish. If you are a guest staying in the area, it is a great dish to enjoy during your stay, as well as one that can be recreated at home to bring a taste of Tuscany to the table.

Serves: 2 people
Cooking time: 50 minutes

Ingredients:
400g soaked salt cod
Oil for frying
200g cherry tomatoes or tinned tomatoes
Extra virgin olive oil
1 clove garlic
Small handful of parsley
Pepper
Flour for dusting

Method: 
1. Remove the bones from the salt cod with tweezers, then cut into pieces.
Flour the pieces of fish and fry well on both sides.
2. Remove any excess oil.
3. Cook the cherry tomatoes in a pan with the olive oil, cloves of garlic and pepper.
4. When the sauce has thickened, gently place the salt cod in the pan.
5. Leave to cook for about 20 minutes, the time required to cook the tomatoes.
6. Remove the cloves of garlic and serve sprinkled with some chopped parsley.

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