Salt cod

all-purpose flour (about 400 grams) • eggs • squid ink • soaked salted cod (about 500 grams) • tomato purée (about 500 ml) • garlic clove • shallot • Salt, to taste • Extra-virgin olive oil • black pepper • dry white wine (about 60 ml) • sprigs wild fennel

salted cod, already soaked and desalted (about 400 grams) • Taggiasca olives • garlic clove • large bunch fresh parsley • Extra-virgin olive oil, • spaghetti (about 200 grams) • water (400 ml)

desalted salt cod (800 grams) • canned peeled tomatoes (400 grams) or 20 cherry tomatoes • large white onion (or 1 3/4 oz of mild green onions, about 50 grams, like those used in onion pie) • celery stalk • green olives (such as Baresane or other mild green olives) • extra virgin olive oil • Salt, to taste • Black pepper, to taste

soaked salted cod (500 grams) • cornmeal (100 grams) • all-purpose flour (150 grams) • Black pepper, to taste • Oil for frying

–16 oz troccoli pasta • pre-soaked salted cod (baccalà) • cherry tomatoes or canned cherry tomatoes • extra virgin olive oil • garlic clove • Taggiasca olives • capers • Crushed red pepper, to taste • anchovy fillet in oil • Salt, to taste • chopped parsley and oregano, plus a sprinkle for garnish • For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour •

conchiglioni pasta (500 grams) • salted cod (baccalà) (1 kg) • breadcrumbs (about 100 grams) • potatoes • fresh peas (about 500 grams) • fresh parsley • fresh shallot • garlic cloves • Olive oil, extra virgin, • Ground ginger, • Black pepper, • Salt,

eggs • all-purpose flour or semolina flour (about 400 grams) • extra virgin olive oil • water • boiled potatoes (about 250 grams) • soaked salted cod (about 350 grams) • Fresh parsley, to taste • Extra virgin olive oil, to taste • Salt • Pepper • crabs (about 1/2 kg) • tomato pulp (about 400 grams) •

conchiglioni pasta shells per person • salt cod, already soaked (500 grams) • extra virgin olive oil (about 150 ml), more or less as needed • As needed, reserved cooking water • bay leaves • lemon • garlic clove • Salt, to taste • For the sauce • crushed tomatoes (500 grams) • garlic clove • pitted black olives (about 150 grams) •

dried cod (stoccafisso), already soaked (500 grams) • lemon • bay leaves • Black pepper, to taste • extra virgin olive oil (280 grams) • garlic clove • Salt, to taste

soaked salted cod (about 400 grams) • Lemon juice and lemon zest • Parsley • Extra virgin olive oil

dried cod (stoccafisso) • medium onions • extra virgin olive oil (about 750 ml) • milk (about 500 ml) • anchovies • grated Parmesan cheese (about 50 grams) • small bunch parsley • All-purpose flour, • Salt • Pepper

all-purpose flour (about 500 grams) • eggs • boneless salt cod (about 300 grams) • large potato, previously boiled • Cilantro or parsley • Salt, pepper • cherry tomatoes (about 600 grams) • Extra virgin olive oil, salt, garlic • Pitted black olives • Capers, anchovies • Cilantro or parsley

soaked dried cod (about 400 grams) • potatoes (about 300 grams) • Extra virgin olive oil • parsley • garlic • Taggiasca olives • pine nuts • Salt and pepper • lemon • baguette bread

Baccalà mantecato, • instant polenta (about 250 grams) • water (500 ml) • Salt, to taste • Black pepper, to taste • Fresh parsley leaves, to taste • Olive oil, to taste

desalted, soaked cod (about 500 g) • oil (about 250 g) • onion, sliced (about 250 g) • milk (about 250 g) • anchovy fillets • grated Parmesan cheese (about 60 g) • all-purpose flour (about 100 g) • Black pepper • Salt • fresh parsley • Red pepper flakes • Fried polenta cubes (fried in peanut oil)

frozen cod fillets • grated Parmesan cheese (about 50 grams) • unsalted butter (about 150 grams) • chopped parsley • dry white wine (about 1/2 small glass) • Salt, to taste • Black pepper, to taste • anchovies (about 50 grams) • all-purpose flour • onions, thinly sliced (about 400 grams) • garlic cloves • whole milk (about 1/2 liter)

rehydrated stoccafisso (about 800 grams) • whole milk (about 500 ml) • anchovies in oil or salt, rinsed • onion or 2 shallots • garlic clove • capers, chopped and drained • chopped parsley • olive oil • Salt, to taste • All-purpose flour, for lightly coating the fish • For the initial cooking: • water (2 liters) with 1 onion, 2 celery stalks, and 4 bay leaves, plus 1/2 cup dry white wine •