Codfish
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Freshen and soak the codfish in cold water, changing the water two or three times, or, better, keeping it for some time in a vase under running cold water.
- Then cut it into pieces as large as the palm of the hand and dip them in flour until they are well covered.
- Then put a kettle or a saucepan on the fire with plenty of oil and two or three cloves of garlic, whole but a little crushed.
- When the garlic begins to brown put in the codfish and brown it on both sides, stirring it often, so that it doesn't burn.
- Salt is not necessary, or at least only a little after tasting, but a little pepper will not be amiss.
- Finally pour over some tomato sauce (No.
- 12) or tomato paste diluted in water, let it boil a little more and serve.
- The following is another way to prepare the codfish, slightly different from the preceding.
- Cut the codfish as above, then put it as it is in saucepan with some olive oil.
- Spread over it a hash of garlic and parsley and season with a pinch of pepper, oil and little pieces of butter.
- Cook on a good fire and turn it with care, because, not being sprinkled with flour, it breaks easily.
- When it is cooked, squeeze a lemon over and serve.