Blog

Cooking cod Tuscany style!

Salt Cod with Zolfini Beans – Filetto di Baccalà in olio-cottura con crema di fagioli golfini all’uccellettoRecipe is for 10 servings

10 cod fillets, 100g each, 1 sprig of sage
1 sprig of rosemary
1 head of garlic
200g (dry) of cooked beans zolfini (otherwise it will not be possible in the allotted time)
3 ripe tomatoes peeled

Salt Cod with Zolfini Beans

This was made with excellent quality Spanish salt cod that had been soaked for two days, changing the water frequently. The serving pieces were, I’m guessing, about 3.5 to 4 ounces, the size of a thick deck of cards.
He started by simmering rosemary, sage, and a clove of garlic in olive oil, bringing the oil up to 70ºC. (that’s about 160º F.). Then lowered the piece of salt cod into the oil, turned off the heat, and let the fish sit in the oil for 10 minutes. NB: The pan was not covered.
Meanwhile, in a separate pan he fried sage and garlic, then removed them from the oil and set them aside (the fried sage leaves became a garnish for the salt cod). He stirred in a little chopped fresh tomato (seeded and peeled) to the oil and started cooking it down, adding some of the liquid in which the zolfini (sulphur) beans had cooked.

Once the cod was done, he removed it and drained it, then tipped off the oil from the pan, leaving only a small amount of oil and the fish gelatin in the bottom of the pan. He combined most of the zolfini beans (leaving some aside for a garnish) with the tomato sauce and the oil + gelatin in the bottom of the pan, warmed it, then reduced the mixture to a puree with a stick blender.

He spooned the puree onto the plate, added the whole beans, garnished with olive oil, set the salt cod on top and finished with the fried sage leaves.

Quick Booking


  • Data di Arrivo:

  • Notti:

  • Camere:

  • Adulti:

  • Bambini:

“Marrone” from Mugello: such a tasty specialty!

October in Tuscanyis the time of the chestnut harvest: in Mugello in particular there is a type of chestnut different from the others, the Marrone. Discover its history and its properties!

Autumn in Mugello: between nature, art, sports and local products

Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.

Wild boar ragout: the Tuscan recipe par excellence

In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.

The Milky Way in Mugello

Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!

Discover a Mugello village: San Piero a Sieve

Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!

Foliage in Tuscany: Discover Autumn in the Most Beautiful Woods

When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.

Why does Tuscan bread have no salt?

Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.

Potatoes Tortello: from poor dish to symbol of Mugello

The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!