Codfish salad
By Elisa Berghi e Laura Franceschetti
cookinginchianti.it
Serves 4 people
500 gr boiled codfish
250 gr boiled chickpeas
one sweet red onion
4 tbs evoo
salt and black pepper
plum tomatoes
oregano
clean the codfish removing the skin and bones. Break roughly the cod in pieces and mix it with the chickpeas and the sliced onion. Season with extra virgin olive oil salt and pepper and decorate with baked tomatoes.
p.s. for the baked tomatoes: cut tomatoes in half lenghtwise, add salt and oregano and bake them in oven for 10 min. at 170°.
