Salted cod, sultanas, prunes and wilted cherry tomatoes


  • SERVINGS FOR: 4/8 People


  • INGREDIENTS

    • 400 g Monti salted cod fillet
    • 1 shallot
    • 1 clove of garlic
    • 1 small potato
    • olive oil
    • pepper
    • parsley stalks
    • chilli
    • 50 g olive oil (to be added cold)
    • 4 yellow cherry tomatoes
    • 4 red cherry tomatoes
    • 8 slices of bread


  • PREPARATION

    • Finely chop the garlic, shallots, chilli and the parsley stems. Cover the bottom of a pan with oil and heat it up.
    • Once hot, brown the prepared mixture.
    • Stir the salted cod, cut into large pieces, and the potatoes, thinly sliced, into the pan.
    • Season with pepper and cook over very low heat until the liquid released has evaporated and the potatoes are perfectly cooked.
    • Allow everything to cool down and then drizzle with extra virgin olive oil.
    • Cut the cherry tomatoes in half and place them in a baking dish. Season with salt and oil. Season with salt and oil.
    • Bake at 170°C until wilted.
    • Cut slices of bread and toast them lightly.
    • Cover each slice of bread with plenty of cod, add the wilted cherry tomatoes, the sultanas soaked in water and the dried prunes cut into pieces.
    • Complete with a drizzle of good extra virgin olive oil.

NEWS