Cod salad with cherry tomatoes, Taggiasca olives, parsley and Grana Padano Fattorie Cremona
Boil the cod fish for 5/10 minutes, then drain and cut in pieces it and place it in a bowl. Cut the tomatoes into quarters and put them into the bowl, add the Taggiasca olives, chopped parsley and flakes of Grana Padano Fattorie Cremona. Mix, dress with a drizzle of extra virgin olive oil and serve.
|800 g of baccalà fish|
|80 g of Fattorie Cremona Grana Padano cheese|
|200 g of tomatoes|
|100 g of olives|
|extra virgin olive oil|