Lumache grandi al baccalà

Ingredients

• 350 g lumache grandi dei Campi
• 200 g soaked codfish (the meatiest part of the fish)
• 400 g mature tomatoes
• 50 g black olives
• 1 tsp capers in salt
• ½ cup white wine
• 1 clove garlic
• Basil
• Extra-virgin olive oil
• Salt and pepper

Instructions

Clean and chop the tomatoes, put them in a small pan with plenty of basil, and let cook for about half an hour, then pass them through a vegetable mill.
At the same time remove the skin from the codfish and break it into small pieces while removing the bones. Remove the salt from the capers and the pits from the olives. Heat the oil in a pan and lightly brown the garlic, which you have previously chopped. Add the capers and olives and let everything cook together for a few minutes over low heat. Add the codfish and let it absorb the other flavors in the pan quickly. Add the wine, and when evaporated, add the tomato sauce and continue cooking for fifteen more minutes. Boil the lumache from Gragnano until al dente and mix them with the sauce over medium heat for a few minutes before serving.

Difficulty Level: easy Appreciation: Time for preparation: 30 minutes Cooking time: 30 minutes Share: 4 persons