512. Baccalà in Salsa Bianca

Salt Cod in White Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 400 grams (about 14 ounces) of softened salt cod
  • 70 grams (about 2-⅓

Method

Boil the cod and remove the skin, bones, and spine. Boil the potato as well, and cut it into rounds. Make a béchamel sauce with the milk and flour, and when it is cooked add a little chopped parsley, a dash of nutmeg, salt, and the potato. Then stir in the pieces of cod. After letting it rest a little, serve. It will be liked and praised.

This recipe serves four people, if they are not