Milk
3 cups (ch) of cod
3 eggs
1/2 cup (ch) of mayonnaise
3 tablespoons (sop) of olive oil
2 tablespoons (sop) of wheat flour
Salt to taste
Filling
1 large onion, chopped
500g of salted cod fillet, flaked
3 tablespoons (sop) of Primor oil
1/4 cup (ch) of olive oil
3/4 cup (ch) of tomato sauce
1/2 cup (ch) of parsley, chopped
1/2 cup (ch) of green olives, pitted
1/2 cup (cup) of ricotta cheese
3 egg whites
1/2 cup (ch) of grated Parmesan cheese
Milk
3 cups (ch) of cod
3 eggs
1/2 cup (ch) of mayonnaise
3 tablespoons (sop) of olive oil
2 tablespoons (sop) of wheat flour
Salt to taste
Filling
1 large onion, chopped
500g of salted cod fillet, flaked
3 tablespoons (sop) of Primor oil
1/4 cup (ch) of olive oil
3/4 cup (ch) of tomato sauce
1/2 cup (ch) of parsley, chopped
1/2 cup (ch) of green olives, pitted
1/2 cup (cup) of ricotta cheese
3 egg whites
1/2 cup (ch) of grated Parmesan cheese
Filling
Leave the cod in brine for a day beforehand
Then, cook it well and blend with the remaining ingredients
Filling
Sauté the onion in oil and add the cod
Add the olive oil and mix for five minutes
Add the tomato sauce and let it simmer for five minutes
Add the parsley, olives, and ricotta cheese. Reserve
Mix the egg whites until frothy and gently combine with the cod mixture
Grease a 25cm diameter mold with margarine, layer the cod mixture, spread the filling, and sprinkle Parmesan cheese
Bake in the oven to gratinate.
