Baccala ' alla napoletana 2

07636 BACCALA ' ALLA NAPOLETANA 4 PERSONS INGREDIENTS 800 g of baccala? desalted and soaked, flour and a few tablespoons of olive oil, 2 cloves of garlic, 300 g of tomato sauce, 150 g black olives, 2 tablespoons of capers, salt and pepper.

Cut into pieces salt cod soaked, dry on paper towels, flour it lightly.

In a skillet heat 2 tablespoons fairies of oil and fry the pieces of cod for 4 minutes.

Then remove them from the Pan and place on a plate with paper towels.

In the same Pan fry the cloves of garlic, add the tomato puree and cook for about 15 minutes; Add salt and pepper, add the pitted olives, capers before passing under the water and then coarsely chopped.

Let flavour the sauce, add the cod, continue cooking with the lid and at very low heat for about 15 minutes.

When cooked, serve.