Ingredients and doses for 4 people:
500 g of dried cod soaked
2 yellow-fleshed potatoes boiled
2 firm ripe tomatoes
1 glass of Apple Cider vinegar
Truffled olive oil
Spinate baccalà carefully leaving the whole piece then place skin side and, using a thin, sharp knife, cut into long slices larghe and thin.
Arrange in a single layer on a large platter and cover with Apple vinegar (don't use wine vinegar because too strong), letting them marinate for about 30 minutes.
After this time, drain the slices of cod, dry them with kitchen paper and place them in corona, four or five for every dish.
Completed with slices of boiled potatoes and some tomato skinned and seeded to be placed at the Centre of the plate, cut into small cubes.
Season with salt and freshly ground white pepper and drizzle with the truffle oil.
Served with toasted bread and crostini warm.