Ingredients800 g salted cod, previously soaked
80 g Grana Padano Riserva
200 g cherry tomatoes
100 g Taggiasca olives
1 bunch parsley
extra virgin olive oil
PreparationBoil the salted cod for 5-10 minutes, then drain, cut into pieces and transfer to a mixing bowl.
Cut the cherry tomatoes into quarters and add to the bowl along with the Taggiasca olives, chopped parsley and shavings of Grana Padano Riserva.
Mix well, dress with a drizzle of extra virgin olive oil and serve.