Baccalà alla Marchigiana
Baccalà alla Marchigiana
Baccalà alla Marchigiana Recipe
Ingredients
-
3 to 4 medium-sized potatoes, peeled and quartered
-
olive oil
-
salt & pepper, to taste
-
3 tbsp olive oil
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
2 tsp marjoram
-
3 tbsp fresh parsley, chopped
-
1 large can (28 oz) tomatoes (whole or diced)
-
1 lb baccalà, soaked, and cut into 3 inch chunks (See Notes below)
-
salt & pepper, to taste
Directions
-
Pre-heat oven to 400˚.
-
Season potatoes with salt & pepper, toss with a splash of olive oil, and roast on a baking sheet for 20 minutes at 400˚.
-
Meanwhile, in a large frying pan, heat olive oil over med-high heat. Add the onion and sauté until translucent, about 5 minutes
-
Add garlic & parsley and continue to sauté for another minute.
-
Add tomatoes & marjoram, bring to boil, reduce to simmer, and cook, uncovered, for 30 minutes. If sauce is “tight”, meaning too dry, add water.
-
Add roasted potatoes and continue simmering for another 20 minutes. Add water if necessary.
-
Add baccalà to the tomato sauce and place pan into the 400˚ oven. Bake for 20 minutes. Taste before seasoning with salt & pepper, if necessary.
-
Serve immediately.