Homemade Baccalà con Porri
- 1 Kg Salted cod (soaked)
- 1 Kg Leeks, cleaned and sliced
- 100 gr black olives
- Extra virgin olive oil q.s
- 5 ounces White Wine
- salt q.s
- pepper q.s.
STEP 1: Poach the salted cod in a shallow bath of simmering water for about 10 minutes. Once cooked, drain and let cool.
STEP 2: Clean the cod, freeing it from the skin and all the bones. In a pan over low heat, put ½ cup extra virgin olive and the sliced leeks—cook with lid for about 20 minutes.
STEP 3: Now add the salted cod and olive shaded all with a glass of white wine. When the wine has blurred the whole dish is ready!