Baccala Alla Toscana (Tuscan Style Salt Cod)
  Goosecross Cellars Recipe for Amerital-Red Blend  
1 ½ lbs. dried salt cod fillets (skinned and boned)
½ cup all purpose flour
⅓ cup extra virgin olive oil
3 cloves garlic, finely chopped
¼ cup chopped fresh parsley
Salt and pepper to taste
Juice of 3 whole lemons
Whole milk sufficient to cover fish

Directions :
Cut fish into large serving pieces, about 4 inches square. Place in large bowl and cover with whole milk. Let stand covered in fridge 24 hours. Rinse fish and pat dry.

Coat fish well with flour on both sides. Heat oil in large, non-Teflon skillet. Do not allow oil to heat to the smoking point. Add fish fillets and cook over medium heat 5-6 minutes on each side, or until golden brown. Sprinkle with garlic and parsley and season with salt and pepper.

Gently place cod on warm platter. Add lemon juice to skillet. Deglaze by stirring to dissolve juices attached to skillet bottom. Spoon sauce over fish. Serve immediately.

Even though this is a white fish, it is traditionally paired with red wine, such as the AmerItal.

Pasta served to accompany the cod is typically served with a butter, olive oil, black pepper and parmesan toss rather than a red sauce.
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