Sweet and sour baccalà


salted cod (800g), vinegar, two tablespoons of sugar, 50g pinenuts, 50g raisins, cinnamon.


Boil a cup of white wine vinegar, sugar, raisins, pinenuts and cinnamon for 1/2 hour. Brown the baccala’ in a pan with oil and butter, add the broth and cook for half hour with a lid on. Serve hot with grilled polenta.