'8 medium-sized potatoes, peeled'
'1 liter of skimmed milk'
'3 tablespoons of cornstarch-filled spoonfuls'
'8 tablespoons of grated Parmesan cheese'
'2 cans of light cream'
'2 kilograms of codfish, left to soak in vinegar overnight'
'5 tablespoons of olive oil'
'3 cloves of garlic, mashed'
'1 large onion, chopped'
'1 cup of black olives, pitted and chopped'
'8 egg whites'
'3 tablespoons of parsley, chopped'
'8 medium-sized potatoes, peeled'
'1 liter of skimmed milk'
'3 tablespoons of cornstarch-filled spoonfuls'
'8 tablespoons of grated Parmesan cheese'
'2 cans of light cream'
'2 kilograms of codfish, left to soak in vinegar overnight'
'5 tablespoons of olive oil'
'3 cloves of garlic, mashed'
'1 large onion, chopped'
'1 cup of black olives, pitted and chopped'
'8 egg whites'
'3 tablespoons of parsley, chopped'
'Boil the potatoes until they are tender'
Cut them into slices and reserve
Mix the milk, cornstarch, and half the Parmesan cheese in a pan
Bring to a boil, then remove from heat and stir in 1/2 can of light cream, beating vigorously
Set aside
Place the codfish that was soaking overnight into a large pot with boiling water to remove excess salt
Drain well
In a frying pan, sauté the garlic and onion in olive oil until lightly browned
Add the codfish and black olives
Cook until slightly tender
While this is cooking, beat the egg whites until stiff as a cloud
Set aside
Finally, assemble: layer a large, shallow dish with cooked potato slices, then cover with creme, followed by the refried codfish mixture, and top with whipped egg whites sprinkled with parsley
Bake in oven and serve immediately.
