Mezze maniche with cod, black olives and crusco peppers
Preparation
10 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Half sleeves 150 gr
- Desalted cod 200g
- Black olives 50 gr
- Crusco pepper 60 gr
- Garlic 1 clove
- Extra virgin olive oil to taste
- Sunflower oil to taste
Procedure
Fry the cruschi peppers in sunflower oil, dry them on absorbent paper.
Sauté the garlic clove in extra virgin olive oil, add the diced cod. Add a ladle of water and cook for 15 minutes. In the last 5 minutes, add the pitted olives and half of the crumbled peppers.
Cook the pasta in the pan, stir it in, serve and decorate with the crunchy pepper crumbs.