Eggrolls of stockfish and pepper

ingredients for 4 people

400 g desalted baccalà, 200 g of tomato sauce, 100 g of bread, 100 ml milk, onion, 1/2 green pepper, 3 cloves of garlic, 3 eggs, a hot pepper, olive oil, salt, pepper.

Preparation

Chop the onion, garlic and green pepper and fry it in oil, soft focus, for 15 minutes. Add the tomatoes, red pepper, and half of cod crushed and cook again for 10 minutes. Season with salt.

Break bread, immerse it in milk and add the previously prepared and beaten eggs. Pour the mixture in a rectangular floured baking sheet and cook in the oven at medium temperature, until the dough has hardened (20 minutes).

Dessert, turn out and cut into squares. Shredded salt cod remained, season with pepper and oil and distribute it evenly over the eggrolls. The latter should not be too thick, but should not break when place.