Hungry daughter-in-laws’ codfish
Codfish, a traditional peasant dish often eaten during the harvest period. Discover this new recipe-story combined with a Pecorino Ciù Ciù Merlettaie DOCG
Ingredients:
- 1 unpeeled clove of garlic
- extra virgin olive oil
- 500 g crushed peeled tomatoes
- 700 g dried, skinned codfish pieces
- parsley stalks
- 1 glass of white wine
- 2 potatoes
Preparation:
Peel and cut the potatoes into large pieces and boil them until half cooked. In a saucepan, sauté the unpeeled garlic with the crushed parsley stalks and the oil. Add the peeled tomatoes crushed with your hands and a drop of water. Cover and cook over a moderate heat for ten minutes. In a small bowl, season the salt cod with oil and white wine and leave to rest for a few minutes. Add the salt cod and potatoes to the sauce, cover again and put back on the heat until the potatoes are cooked through. Serve with chopped parsley and a drizzle of olive oil.