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BACCALARU FRITTU ABOUT PUMI D'Amuri ARRUSTUTI (salt cod with golden tomato sauce)

Recipe No. 2
Serves 6 1 kg of dried cod soaked well: 150g plain flour, 400g of ripe tomatoes: oregano, olive oil (for frying I use high quality seed oil), salt and pepper.
Retained from the original text: "And 'this partition or in accordance with an ancient dish that goes benissomo, even to start a" eat sicilianao "strong and tipico.Togliere the central spine and the skin in salted codfish, softened in water.

I kept soaking the cod for 48 hours changing the water constantly.
"Cut into squares of side 6 cm, flour and fry in abundant oil, until golden brown result from both the parti.Salarlo little and place it in a hot pan, while you prepare the sauce to pour over before serve.

Making roast on the grill the tomatoes until they sfanno at this point remove from the heat, peel, nectar from the seeds, crush with fork, add salt and pepper, sprinkle with garlic chopped oregano, drizzle with oil.

Mix well well this "salmoriglio red" and pour it over the pieces of cod gold (for photographic needs I have paid a mirror on the plate.