Name: Pasticcio di Baccalà e Spinaci all’Uso Fiorentina (Florentine Gratin of Salt Cod and Spinach)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 pounds spinach; Freshly grated nutmeg to taste; 4 tablespoons unsalted butter; 4 tablespoons grated Parmesan or Gruyère cheese; 1 pound salt cod fillets; 2 cups Salsa Besciamella; Freshly ground black pepper to taste; ⅔ cup fine dried bread crumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Here is an Italian Jewish classic that combines salt cod, besciamella— the classic cream sauce—and spinach in a most appealing way. This recipe from La cucina nella tradizione ebraica can be assembled ahead of time and baked just before serving. It can also be baked in ramekins; reduce the cooking time to 15 minutes.

Ingredients

1 pound salt cod fillets
2 cups Salsa Besciamella
2 <

Method

Soak the salt cod in water for 2 days, changing the water at least 3 times. Drain the salt cod and place in a saucepan. Add water to cover and bring slowly to a gentle simmer. Simmer until the fish is tender, about 10 minutes. Drain the salt cod and, when cool enough to handle, break up into chunks, removing any errant bones or discolored or tough parts. Transfer to a bowl and mash well with fo