Crostini with Salt Cod

Crostini con Baccala

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About


  • 225 g (8 oz) plump piece of salt cod, soaked overnight
  • 150 ml (¼


Drain the salt cod, then rinse it under fresh running water for about 20 minutes. Put it in a shallow pan with the milk and poach it gently for about 20 minutes, until tender. Remove the skin and bones, then flake the fish into morsels.

Pound the garlic clove in a mortar and pestle, then add the fish and pound it down until you have the consistency, if you can imagine, of shreddy mashed