Ingredients for 4 people
240 gr. Desalted Codfish (or Wet Stockfish)
No.4 big potatoes
2 tablespoons of salted capers
2 tablespoons of olives in oil
4 anchovies in oil
salt, ground pepper
Peel the potatoes, dice them, and blanch them in boiling salted water. Drain them a little al dente and keep warm. Desalt the capers and chop them together with the olives; keep aside.
Blend the anchovies with four tablespoons of oil until a thick sauce is obtained. Keep aside.
Steam the codfish for about 10 minutes.
Season potatoes with oil, pepper, and salt and mix with capers and olives.
In a pastry cup compact the seasoned potatoes, overlap the flaked cod and season with the anchovy oil and some chopped parsley.
We pair it with Bine Longhe Soave Classico Doc.
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