Baccalà alla triestina
Ingredients
- 600 g Salted Codfish
- 800 g Potatoes
- 100 g Anchovies
- Parsley
- Tergeste DOP Extra Virgin Olive Oil
- Salt
Instructions
Rehydrate and desalt the codfish, then cut into small slices and eliminate bones.
Skin potatoes and thinly slice.
Place 2/3 tblspn olive oil onto a pan before adding a layer of sliced potatoes; salt and top with a little more olive oil.
Arrange codfish over the potatoes, then top with minced parsley and a handful of anchovies.
Repeat directions steps 3 and 4 several more times, until you have used all your main ingredients.
Top with a final layer of potatoes and extra-virgin olive oil, then add a ladle full of water to the pan for hydration.
Cook in oven at 180°C (356°F) for one hour.
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