Baccalà al Pomodoro

Salt cod cooked in tomato sauce is a culinary classic. This recipe is based on one in Giuseppe Maffioli’s La cucina padovana. Similar dishes are prepared in Rome, where chopped black olives or pine nuts and raisins are often added.

In most old Italian Jewish recipes, the salt cod is simmered in the tomato sauce for three hours. A recipe sent to me from Tullia Zevi, a leader in the Roman Jewish community, recommends three hours as well, and sh