A typical winter recipe …
You will need
- 350g of baccalà (dried salt-cured cod) cutted in pieces
- 1 onion
- 2 potato
- olives in jar
- 1/2 jar of organic peeled tomatoes from Prunotto Mariangela farm
- extra virgin olive oil
How to prepare
Leave the stockfish in cold water for at least 24 hours changinging the water few times until it will be soft and not salty.
Cook (sautè) the onions cutted with the oil until they change a little bit the colour. Add the tomatoes, the olives and the potatoes sliced, and cook for about 10 minutes.
Add the fish (before you have to leave all the water inside the fish squeezing it, and cook for other 8 minutes about.