Il boccone della crocerossina recipe by Marta Meo

It was very hard to find meat during World War II, therefore ‘baccalà’ (salted preserved cod) came to be used as an alternative source of protein. Back then baccalà, unlike today, was an inexpensive food item, the food of poor people. The King of Italy’s cook came up with a recipe for baccalà that was easy to prepare, but more sophisticated than the usual ways in which it was cooked by people with limited means. He dedicated this recipe to the Red Cross nurse Clara. Today, baccalà-based dishes have become a rightful part of a more refined cuisine. It is worth trying this dish too, in the version with fresh fish presented here by Marta.