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Baccalà alla triestina
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
400g of cod,
4 tablespoons of extra virgin olive oil,
1 glass of milk,
20g of butter,
20g of breadcrumbs,
pepper.
Introduction
This recipe offers a common version of the dish, even if many consider the ‘red’ recipe to be more “typical”. The name “Baccalà” derives from the shoal of Bacalaos, near the island of Terranova, where cods were so numerous that they hindered the fishing activity.
Preparing
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