Name: Stoccafisso della Cantina Sociale di Valdinevola (Gratin of Cod, Potatoes, and Tomatoes)
Yield: Serves 4 to 6
Ingredients: Freshly ground black pepper; 3 small baking potatoes (1 pound), peeled and sliced; Salt; 1½ pounds fresh cod fillets, cut 1 inch thick, or other firm-fleshed fresh white fillets such as halibut, or 12 ounces baccalà, soaked for 3 days; 2 large ripe tomatoes (1 pound), peeled, seeded, and cut in half; Very little milk; ⅓ cup minced flat-leaf parsley; 2 garlic cloves, minced; 3 tablespoons extra-virgin olive oil; ½ cup dry bread crumbs, preferably freshly made; 1 to 2 tablespoons water; ⅓ cup dry white wine

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Tlario Taus was once the mayor of Corinaldo, a lovely walled town in the green depths of Le Marche, and he took very seriously my search for grandmothers who cooked local food. When he suddenly remembered a spectacular celebration at the local wine cooperative for which two older women made immense pans full of baccalà layered with potatoes and tomatoes, we leaped in his car and went for a visit. There they were, Marinella Rugini and Gina Baccolini<