A traditional Veneto dish.
Serves 6: 500g salted codfish, an onion, 4 hg canned tomatoes, glass of white wine, 1/3 cup Moletto Extra-virgin olive oil Integrale, salt, black pepper.
To prepare: Soak the codfish for 48 hours, changing the water at least 3-4 times.
Remove the skin and bones and arrange the pieces in a baking dish over the finely-chopped onion previously sautéd in the extra-virgin olive oil. Add the wine, tomatoes and salt and pepper. Cook for approx. 40 minutes.
This dish is served with polenta which in our area is traditionally made using white cornmeal.
Rosato Igt Veneto Orientale
Franconia Igt Veneto Orientale