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Stoccafisso Thoughts  
Inzimino Di Baccala’
By Chiara Masiero of Camillo ­ Florence, Italy
Adapted by StarChefs

Chiara Masiero is the chef and third generation owner of Camillo, a renowned restaurant in Florence, Italy. Her cuisine is a mix of traditional dishes prepared with exceptional expertise and original recipes developed from century old recipes. This Inzimino in Baccala’ is a traditional Tuscan recipe that dates back the 19th century, while Spuma di Baccala’ is one her popular, more innovative creations.

Yield: 4-6 Servings
  • 2 pounds Baccala’ (Salt Fish), skinned boned desalted and chopped
  • 1 pound leeks, diced
  • 1 cup of extra virgin olive oil
  • 1 cup of tomato sauce
  • 1 teaspoon of red pepper
  • Salt and pepper to taste
Steam the leeks for 10/15 minutes. In a large pan heat a cup of olive oil. Add the leeks, the Baccala’ and the tomato sauce. Add the salt and the red pepper. When the water is evaporated, and you can only see oil in the bottom of the pan, the Baccala’ is ready.
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