Ingredients
- 700g soaked salt cod fillets
- 4 large potatoes, peeled and cut in rounds (medium thickness)
- 12 green olives
- 700g canned whole peeled tomatoes, chopped roughly
- rice flour, to coat the salt cod
- pecorino romano cheese, to taste
- olive or sunflower oil for frying
- extra virgin olive oil, as needed
Directions
Step 1
Make a tomato sauce by cooking the tomatoes in a frying pan with a drizzle of extra virgin olive oil. Do not salt as the salt cod will be salty enough.
Step 2
Soak the salt cod fillets for a few hours changing the water often. Dry the salt cod well with paper towels and cut into medium sized pieces.
Step 3
Dip the salt cod pieces in the rice flour and fry until light golden. Then remove, drain and carefully dry on paper towels.
Step 4
Cook the potatoes in boiling water for a few minutes.
Step 5
Take an oven dish, cover the bottom with a few ladles of the tomato sauce and then layer half the potatoes, a sprinkling of grated pecorino romano cheese, half the salt cod and half the olives and repeat to finish all the ingredients, keeping a little tomato sauce to one side.
Step 6
Cook in a pre-heated fan-assisted oven at 180C for about 20 minutes covered with foil and then uncover and finish in the oven for another 10/15 minutes.
