RGFE

Salt cod puttanesca sauce

Chef: chef Andrea Moio first courses

Ingredients

• 200 g soaked salt cod (soak for at least 24 hours before cooking, changing the water 3-4 times, and keep always in the refrigerator immersed in water)
• 50 g black olives
• 1 can of cherry tomatoes
• 1 clove of garlic
• 100 ml extra virgin olive oil
• finely-chopped parsley to taste
• 3 leaves of basil
• ground chili pepper to taste
• 1 ladleful fish stock
• salt to taste

Preparation

Cut the salt cod into small pieces. Sauté gently the garlic in the extra virgin oil in a frying pan until golden, then remove it. Add the olives, salt cod pieces and chili pepper. Sauté gently, using a spatula to turn it without breaking up the fish, then add the fish stock and let it reduce, add the cherry tomatoes and basil and cook covered over medium heat for about 10 minutes.

Chef’s advice

Do not add salt to the sauce as the salt cod will already salt the sauce, but taste and adjust before serving.

The sauce is ideal for pasta, preferably long shapes, or for toasted bread.