Ingredients

Servings 6

• 1 salt cod
• 3 cloves of garlic
• 1 small bunch parsley
• 2 cups oil
• 1 lb lard
• 7 salted anchovies
• ½ cup white wine
• pepper

Preparation

25 minutes preparation + 1 hour cooking

Pound the salt cod until it becomes tender, then put to soak in cold water for at least three days. Open it lengthwise, bone it and fill with a pounded mixture of lard, pepper, garlic, parsley and anchovies, washed and chopped. At this point, roll up well with the string and place in a low, wide earthenware pot with a little water and a lot of oil. Cook for a long time keeping the heat low. Just before removing from the heat, add half a glass of white wine.