Caprese with salt cod

Caprese salad with salt cod, colourful cherry tomatoes, red berries and basil


  • SERVINGS FOR: 2 people


  • PER PORTION: 180 kcal


  • INGREDIENTS

    • 200 g Monti salt cod heart
    • 150 g mixed coloured tomatoes
    • Fresh basil
    • 10 raspberries
    • 6 blackberry
    • 1 cucumber
    • Extra virgin olive oil
    • Salt


  • PREPARATION

    • Cut the salt cod into portions and cook it in a pan with a splash of water, with the lid on, or steam it for about 10 minutes.
    • Once it is ready, remove the skin and gently separate the layers by applying light pressure to the cut, so as to produce slices.
    • Wash the cucumber. Cut the tomatoes and cherry tomatoes into different shapes, then dress them with extra virgin olive oil and salt, just like a salad.
    • Arrange the tomatoes on the plate, then add the slices of salt cod, the red berries, the cucumber and the sprigs of basil.

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