Salt cod All'Aquila

Pour the olive oil into a skillet and add the cloves of garlic and the chili pepper. Heat over medium heat for a few minutes, allowing the oil to absorb the flavor and the garlic to develop its aroma without darkening. When the aroma is evident and the garlic appears lightly golden, proceed with adding the salt cod.

Lay it down salt cod soaked in skillet with the aromatic oil and let it cook for a few minutes, turning it gently so as not to break the flesh. Stop this step when the surface is slightly shiny and well coated in the aromatic oil, without waiting for it to brown.

Pour the canned whole peeled tomatoes in the skillet and mix them together pan juices. Lower the heat and cook for about fifteen minutes, maintaining a light and regular boil. Season with salt to taste during cooking: the dressing will be ready when the tomato appears more compact and has formed a smooth sauce around the salt cod.

Add the pitted black olives and continue cooking over low heat for another fifteen minutes. Keep the sauce at a light simmer, so that the salt cod It will absorb the seasoning without drying out excessively. Consider the process complete when the sauce is thick, fragrant, and well-blended with the fish flesh.

Add the pine nuts and mix gently to distribute them in the sauce without breaking the salt codLet them flavour briefly, keeping the heat low: they must remain recognisable and retain their consistency. Turn off the heat when the aroma of the pine nuts has integrated with that of the tomato, garlic and chili pepper.

Sprinkle the salt cod with a handful of chopped parsley and bring it to the table immediately. Serve it piping hot, with the sauce collected at the bottom of the pan. skillet and spread it over the surface. Make sure the dressing is still soft and fragrant and that the olives and pine nuts are clearly visible next to the fish.