Massa is a Tuscan coastal city, and therefore has always had access to fish. However, storms can keep the boats in port, and even when the catch was good there were people who couldn't afford the more prized fish. Baccalà, on the other hand, used to be quite cheap, and here is a tasty summer recipe for grilled baccalà Simple, too.
Prep Time: 0 hour, 15 minutes
Cook Time: 0 hour, 15 minutes
Ingredients:
- 1 4/5 pounds (900 g) baccalà, soaked for 12-24 hours depending upon its thickness (see instructions if need be)
- 8 ripe tomatoes, cut in half, drained, and seeded
- White wine vinegar
- Olive oil
- 4-5 freshly picked basil leaves
Preparation:
Heat your grill; I prefer hardwood coals, but gas will also work.
While the grill is heating, clean the baccalà, and remove the skin. Lightly oil the grill, carefully set the fish on it, and ring it with the tomatoes.
The tomatoes will cook quickly; when they are done remove them to a warmed serving dish, and keep them warm. Carefully turn the fish and cook the other side as well. In terms of cooking time, baccalà cooks at about the same rate as fresh cod, so figure 10-12 minutes per inch (2.5 cm) of thickness of the fish measured at its thickest point.
When the fish is cooked, sprinkle a little wine vinegar over it, and transfer it to a plate. Cut it into portions, drizzle it with olive oil, sprinkle shredded basil leaves over it, and arrange the pieces on the warmed platter with the tomatoes. Serve at once, with a white wine, for example a Vermentino dei Colli di Luni.
The tomatoes will cook quickly; when they are done remove them to a warmed serving dish, and keep them warm. Carefully turn the fish and cook the other side as well. In terms of cooking time, baccalà cooks at about the same rate as fresh cod, so figure 10-12 minutes per inch (2.5 cm) of thickness of the fish measured at its thickest point.
When the fish is cooked, sprinkle a little wine vinegar over it, and transfer it to a plate. Cut it into portions, drizzle it with olive oil, sprinkle shredded basil leaves over it, and arrange the pieces on the warmed platter with the tomatoes. Serve at once, with a white wine, for example a Vermentino dei Colli di Luni.
