Cut the salted cod into pieces and let it drain well.
Thinly slice the onions and sauté them in a pan with extra virgin olive oil and crushed garlic cloves.
When the onions start to become transparent, add the salted cod and let it flavor for a few minutes.
Pour the beer into the pan and continue cooking over medium heat for about 30 minutes, until the salted cod is tender and the beer has slightly evaporated.
Adjust salt and pepper to taste.
Sprinkle with fresh chopped parsley before serving.
Pan
Knife
Cutting board
Store in the refrigerator and consume within 2 days.
It is recommended to soak the salted cod in cold water for at least 24-48 hours, changing the water several times to remove excess salt before starting the preparation.
Italia, Campania
| Energy (kcal) | 97.71 |
| Carbohydrates (g) | 1.24 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 3.95 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 12.42 |
| Fiber (g) | 0.32 |
| Sale (g) | 1.15 |
