Ingredients
- 12 oil cured black olives
- 2 casserole
- 1 egg
- 1/2 potatoes in a well-buttered
- 1,400 ml boiling water
- 850 gr calif
- 250 gr salt cod (dried)
- 45 ml olive oil
- 34 gr black pepper (freshly ground)
- 16 ml oil
- 9 gr parsley (minced)
- 8 gr butter (unsalted)
- 1 slice spanish onion
parsley and pepper. Add one third of the onion, half of the cod and another scattering of the parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown. Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.
