DRIED COD COCOTTE WITH CAPERS, OLIVES AND SUN-DRIED TOMATOES
Valbona Pantelleria Capers IGP
Valbona Sun-dried Tomatoes
Valbona ‘La Bella di Cerignola’ Green Olives
· 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.