The Chef’s Recipe - Patrizio Cesarini | the Mag N8

A traditional Umbrian dish by Chef Patrizio Cesarini

Sweet and sour salt cod

INGREDIENTS

500g Desalted salt cod (baccalà)

2 medium onions

Corinto sultanas (soaked)

2lt Baccalà broth

500g Cauliflower

3tbsp Vinegar

METHOD

Chef Patrizio Cesarini

Make a stock with the skin of the salt cod
Soften the onions in a pan, and then add the remaining ingredients and cover with the broth and vinegar.
Before serving add salt and pepper to taste

Voilà!