Italy has its fair share of recipes using salt cod, and Rome makes two principal contributions to the collection: this recipe, also called baccala alla romana, and batter-fried salt cod fillets, found in pizzerias as an antipasto alongside fiori di zucca and in the fritto misto of restaurants offering Roman Jewish specialties. This preparation, with raisins and pine nuts, is likely to have migrated north from Sicily. Like fresh fish, salt cod is a standby for meatless Fridays, and even today many food shops presoak the dried fish so their customers can purchase it ready to cook on Friday morning.
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