One of the things that can not miss on the tables Neapolitan Christmas is the cod. It is prepared in various ways with tomatoes and olives, simply fried with onion or heated to salad. We currently have a beautiful and good recipe that is prepared quickly, the day before and that may be new for this Christmas.
INGREDIENTS
500 g salted cod
thirty black olives
a coffee cup of basil pesto
20-25 sun-dried tomatoes in extra virgin olive oil to taste box
salt and pepper lemon
If you buy the more salted cod, let desalinate water for a few days do, in a large pot changing the water often.
Now cut it into pieces big enough and hot water with a little salt and lemon slices. When cold sfogliatelo and place in a baking dish. Divide the dried tomatoes and pitted olives. Place tablespoons of pesto (I used what I did in the summer frozen) on the fish, alternating with pieces pomodrini and pitted olives. Where appropriate, make another layer of salt cod and one of the other ingredients. Finish with freshly ground pepper and plenty of extra virgin olive oil olive oil. Serve cold.
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