Today we discover a fish much loved by the Italians, but not cooking very often. This is the stockfish. This is the Neapolitan version which is proposed by Enzo Angrisano of Vinoteca in Sydney.
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Baccalà alla napoletana
Today we discover a fish much loved by the Italians, but not cooking very often. This is the stockfish. This is the Neapolitan version which is proposed by Enzo Angrisano of Vinoteca in Sydney.
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By Domenico Gentile
Source: SBS
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