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Baccalà alla triestina

Difficulty: Easy Doses: for 4 people

400g of cod, 

4 tablespoons of extra virgin olive oil

1 glass of milk, 

20g of butter, 

20g of breadcrumbs, 



This recipe offers a common version of the dish, even if many consider the ‘red’ recipe to be more “typical”. The name “Baccalà” derives from the shoal of Bacalaos, near the island of Terranova, where cods were so numerous that they hindered the fishing activity. 

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