To enjoyWith family
Nº of people
100ml Gallo First Crop 2019-2020
10ml Gallo White Balsamic
- 600g codfish loins
- 200g grated zucchini
- 125g grated eggplant
- 125g red onion
- 125g grated corn bread
- 50g chopped black olives
- Salt and ground pepper to taste
Method of preparation
Cook the codfish without the skin and bones.
raise the onions in olive oil, adding the vinegar at the end.
Sauté the eggplant and the zucchini separately, also in olive oil.
Layer all elements, starting with the onion and ending with the grated bread mixed with the olives.
Cook in the oven to finish. The dish is ready when the bread is dry and brown. Serve with a mixed salad, seasoned with vinaigrette (2/3 olive oil + 1/3 vinegar).
You may add other vegetables of your preference.