Cod in Puttanesca Sauce Recipe
Today I would like to share with you my Cod Fish in Puttanesca Sauce recipe.
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Video recipe Cod Fish Livornese Coast Style . Villa Le Torri
#codfish #codefishtuscanstyle @GabrieleCantini #villaletorri
A video recipe Livornese cod. Simple and quick video recipe typical of the Tuscan coast prepared with tomato, olive oil, parsley, and garlic.
The dish is paired with a white wine from Castello di Poppiano.
Thanks to Pierpaolo Moroni for the video recipe
00:00 Introduction code fish recipe
00:17 Video recipe code fish Tuscany style
02:22 Recipe
02:38 Second dish matching with Poppiano Castle wine
VILLA LE TORRI
Villa Le Torri is a 13th century Tuscan stone farmhouse renovated in the 18th century, with attention to every detail, in the heart of Tuscany on the Florentine Chianti hills, just 25 minutes from Florence,
In total we have 9 apartments for a total of 26 guests:
- 4 three-room apartments 80 mt2. There is a kitchen/living room in the three-room apartments, a double bedroom with a double bed and bathroom, and another bedroom with two single beds, and a bathroom, for 66.89 square meters.
- 5 two-room apartments 45mt2. The apartment has a double bedroom, with an attached bathroom, and a kitchen-dining room for 37.62 square meters.
WHY BOOK WITH US - OUR STRENGTHS
• A 13th-century villa with apartments for 2 and 4 people
• Large comfortable apartments, well furnished, in Tuscan style
• Entirely family-run and full assistance throughout your stay, 24 hours a day
• In the heart of Tuscany, close to all the towns and cities of art, immersed in a wonderful and well-kept Mediterranean garden of 43.000ft2, full of olive trees, fruit trees, and terracotta pots full of flowers
• A few minutes away from all the cities of art: Florence just 25 minutes by car; San Giminiano 30 minutes, Pisa 50 minutes, Siena 50 minutes, San Gimignano 40 minutes, Cinque Terre two hours; 230 km from Rome
• Beautiful view from the top of a Chianti hill overlooking castles, olive groves, and vineyards
• Air conditioning.
• Free welcome buffet, homemade, every Saturday from April to October
• Free Wi-Fi throughout the property
• Swimming pool, barbecue, and Gazebo with tables and comfortable wooden deck chairs
• Packages, excursions, tips for visiting the surroundings
• On-site cooking classes every Monday
• Securely gated parking on our private property
• Shared laundry room (coin-operated washing machine and dryer)
• Best rate guaranteed and absolute confidentiality
• Direct contact without intermediaries and agencies
2 Easy and Quick Fish Recipes | COOK IN ONLY 15 MINUTES | Livornese Cod and Sea-bass in Crazy Water
2 Easy and Quick Fish Recipes | COOK IN ONLY 15 MINUTES | Livornese Cod and Sea-bass in Crazy Water
INGREDIENTS FOR THE LIVORNESE COD:
250 g boneless cod fillets
100 g of tomato sauce
1 tablespoon of black olives (pitted and sliced)
2 teaspoons desalted capers
less than half a glass of dry white wine
½ clove of minced garlic
a little chopped parsley
2 tablespoons extra virgin olive oil
salt
INGREDIENTS FOR THE SEA-BASS IN CRAZY WATER:
2 sea-bass fillets
3 spoons of extra virgin olive oil
1 small garlic clove, chopped
a small bunch of chopped parsley
4/5 cherry or datterini tomato, well washed and cut in half
2 fingers of dry white wine
salt
ground black pepper
chilli flakes or a few slices of fresh chilli pepper
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Red Snapper Livornese: Cookin' in Brooklyn with Danny Milano
This Sunday, Danny's gone fishin'! Watch how to make the delicious recipe and don't forget to share the video! Buon appetito!
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*BRIDGESIDE CREW*
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Danny Milano, Katie Hakucsa, & Paul Liatsis
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Baccalà alla livornese (la miglior ricetta per il baccalà in umido)
Il baccalà alla livornese è una ricetta inarrivabile per il sapore, ma non per la difficoltà, come credevo io. Imparando a cucinarlo, ho scoperto che è piuttosto facile da prepararsi, e che metà del gusto sta nel sughetto che si forma, che puoi raccattare con il pane (che scarpette eccezionali!). Ma è ottimo accompagnato anche con patate lesse (come nel video, una cosa non esclude l'altra).
Ho imparato a fare questa ricetta grazie al video del Bocca TV. Il suo primo video; il primo video di quello che è (meritatamente) diventato uno trai più seguiti canali di cucina italiani.
(Disclaimer: trattasi di dovuto omaggio, e sentito ringraziamento, non pubblicità)
Nel video si spiega anche la differenza tra baccalà e stoccafisso. Questo è baccalà. Sappi invece che il baccalà alla veneziana si fa con lo stoccafisso (misteri...).
Se anche compri il baccalà già ammollato (qui in Toscana si dice bagnato) è comunque bene tenerlo qualche altro tempo in acqua per essere sicuri che sia ben dissalato. Non c'è niente di peggio di un baccalà troppo salato!
Le dosi sono a sentimento per 4 porzioni (ma se avete fame bastano appena per due).
Ingredienti
1 kg di baccalà bagnato (già ammollato)
600 g di polpa di pomodoro fine
abbondante olio extravergine d'oliva
3 spicchi di aglio
foglie di salvia
prezzemolo
capitoli del video
00:00 Scegli il capitolo
00:12 come ammollare il baccalà
00:53 preparo il baccalà per cucinarlo
01:39 Infarinare il baccalà
02:03 Prima cottura del baccalà
02:40 Cottura in umido
03:34 Il baccalà alla livornese è pronto
#baccalà #livorno #ricettetoscane