This is a plate you can serve as an hors d’ouvre or as a unique plate with boiled nouvelle potatoes, seasoned with extra virgin olive oil, salt, ground pepper and chopped parsley…

. 1 portion of dissalated and frayed codfish

. 2 cloves of garlic chopped

. extra virgin olive oil

. ground pepper

. 200 g of cherry tomatoes

. 3 tbsp of stoned black olives

. spanish “colorau” if you have it (it’s a kind of paprika)

As always you must dissalate the codfish for 72 hours. Afterwards fray it with your hands. Add the chopped garlic, the entire cherry tomatoes, the olives and season with salt (if necessary, it’s better taste first…), pepper, olive oil, the colorau if you have it by hand…Mix well and let it stand for one hour before serving…it’s very tasty also if served with “casareccio” bread and olive oil…:))

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