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Stockfish salad with cherry tomatoes, boiled potatoes, raw courgettes and Pesto di Pra’

for  4

Easy

Ingredients for 4 people

• Stockfish

• 500/600 gr. cherry tomatoes

• 2/3 courgettes

• 2/3 potatoes

• Pesto di Pra’

• Extra virgin olive oil

• Salt

• Pepper

Procedure

Boil the stockfish with its skin and bones in unsalted water for 20 minutes. Cut the courgettes into julienne and the tomatoes into cubes. Boil the potatoes, leave to cool and cut them into small pieces. Drain the stockfish, leave  it to cool, eliminate the skin and debone the stockfish. Place all the ingredients in a bowl and season with oil, salt and pepper to taste. Serve with plenty of pesto di Pra’.
(Recipe by Valentina Scarnecchia).