Enjoy your visit to Corsica to discover its culinary wealth. Among the dishes missed, do not miss a taste of Baccala.
The Baccalà in Corsica, a flat historical
The Baccalà is closely linked to history of Corsica. Long considered the main dish of the poor in Corsica, or Baccalà Cod, has since left the label to be found in the historic and gastronomic heritage of the country. The origin of this award back to the XII century when the rich Republic of Genoa was among the strong players in the trade for all countries of the Mediterranean. At that time, when the cod was not good, she was sent to Corsica with the label "per Baccalà Corsica.
Associated with this proverb "cod for Corsica, which means an ironic way given things with disdain, Baccala is now on the cards of the greatest restaurants in Corsica. Indeed, this design is gone, because the cod is no longer cheap as before and even takes an important place among the most popular dishes of gastronomic tourists. Those who visit can enjoy the Corsica Baccalà in restaurants run by indigenous or why not create their own recipe! A small
based recipe to make at home Baccalà
This dish is part of the culinary heritage of the traditional Corsica. To prepare, get the famous Baccala. Preferably buy cod fillets without packaging because they have a stronger taste. Desalt them the day before in cold water, taking care to change the water two to three times. Cut them into thick slices about 7-8 cm, remove the edges, trying not to damage the pieces, dry them before rolling them in flour.
Baccala Fry over low heat. Use olive oil and add whole garlic cloves peeled once cod golden. Prepare tomato sauce, then add a pinch of sugar and a little pepper, do not it's too thick. Pour into the pan where you made the Baccala and brown the garlic. Mix gently and cook for about ten minutes on low heat. You can add potatoes cut into thin pieces at your convenience. Bon appetite!
The Baccalà in Corsica, a flat historical
The Baccalà is closely linked to history of Corsica. Long considered the main dish of the poor in Corsica, or Baccalà Cod, has since left the label to be found in the historic and gastronomic heritage of the country. The origin of this award back to the XII century when the rich Republic of Genoa was among the strong players in the trade for all countries of the Mediterranean. At that time, when the cod was not good, she was sent to Corsica with the label "per Baccalà Corsica.
Associated with this proverb "cod for Corsica, which means an ironic way given things with disdain, Baccala is now on the cards of the greatest restaurants in Corsica. Indeed, this design is gone, because the cod is no longer cheap as before and even takes an important place among the most popular dishes of gastronomic tourists. Those who visit can enjoy the Corsica Baccalà in restaurants run by indigenous or why not create their own recipe! A small
based recipe to make at home Baccalà
This dish is part of the culinary heritage of the traditional Corsica. To prepare, get the famous Baccala. Preferably buy cod fillets without packaging because they have a stronger taste. Desalt them the day before in cold water, taking care to change the water two to three times. Cut them into thick slices about 7-8 cm, remove the edges, trying not to damage the pieces, dry them before rolling them in flour.
Baccala Fry over low heat. Use olive oil and add whole garlic cloves peeled once cod golden. Prepare tomato sauce, then add a pinch of sugar and a little pepper, do not it's too thick. Pour into the pan where you made the Baccala and brown the garlic. Mix gently and cook for about ten minutes on low heat. You can add potatoes cut into thin pieces at your convenience. Bon appetite!
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