DRIED COD COCOTTE WITH CAPERS, OLIVES AND SUN-DRIED TOMATOES

Difficulty: 
media
Method: 
30 min
For: 
2
Ingredients: 

Dried cod

Water

Valbona Pantelleria Capers IGP

Valbona Sun-dried Tomatoes

 Valbona ‘La Bella di Cerignola’ Green Olives

Method: 

· First of all, prepare the dried cod by soaking it for about 3 days in a bowl, changing the water a few times or, even better, leaving the bowl with the dried cod under running water.

· Then drain the olives well and rinse the Pantelleria capers in plenty of water.

· Put the cod in slices in a baking dish with the olives, sun-dried tomatoes and capers. Then add a drizzle of oil from the sun-dried tomatoes and cover well with foil.

. Bake in the oven at 160°C for 10-15 minutes.

 · Serve the cod slices on a plate with the olives, sun-dried tomatoes and capers arranged well, in alternating colours, and season with the remaining cooking juices.