Stockfish to gghiotta
Instructions
Wash stockfish and lessatelo half-cooked in salted water.
Drain, diliscatelo, spellatelo and cut it into pieces.
Clean cauliflower, wash and cook for about 10 minutes in salted water.
Dip the tomatoes for a few minutes in boiling water, Peel and mince.
In a large pan, preferably earthenware, sauté in a little oil in a medium-sized onion, sliced; Add the tomatoes and simmer for a few minutes over low heat.
Add the olives and capers, washed and squeezed, a pinch of salt and after another ten minutes of cooking the pieces of stockfish and cauliflower cut into slices.
Finish cooking and serve hot.
Ingredients and dosing for 4 persons
- 600 g of stockfish already soaked
- 500 g of cauliflower
- 400 g of ripe tomatoes
- 100 g of green olives
- 20 g of capers
- 1 onion
- Olive oil
- 1 pinch of salt