VITTORIA ALATA

FOR THE COD

500 g of salt cod flesh

FOR THE SEASONING

30 g 00 flour

100 g Vittoria Alata cheese

300 g milk

FOR THE FRY

200 g chopped white onions

20 g cleaned anchovies in oil

5 g chopped parsley

70 g oil

3 g fresh garlic, chopped

FOR THE DISH COMPOSITION

chopped parsley

Polenta

grated Vittoria Alata cheese

FOR THE COD

Scale and remove all fins.

Remove impurities and bones without breaking the structure.

Spread the codfish in large pieces in the baking tray (the skin side in contact with the bottom of the tray).

FOR THE SEASONING

Season by sprinkling the flour, sauté, Vittoria Alata cheese and milk on top.

DISH COMPOSITION

Pour into the dish with bread croutons.

Serve sprinkled with parsley and grated Vittoria Alata cheese.

FOR THE FRY

Chop.

Fry lightly in a pan.

FOR COOKING

Cook in a pan with a lid and a low heat: everything must remain firm.

If necessary, blend only the sauce.