Baked salt cod with potatoes (Baccalà al forno con le patate) from Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals (page 137) by Giulia Scarpaleggia

  • Yukon Gold potatoes
  • semolina bread
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Allow baccalà to soak for 2 to 3 days. Can substitute fresh cod for baccalà .

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Notes about this recipe

  • Eat Your Books

    Allow baccalà to soak for 2 to 3 days. Can substitute fresh cod for baccalà .

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