The first operation to do is to prepare the confit tomatoes: they are very tasty small tomatoes left in the oven for a long time at low temperature seasoned with salt, pepper and herbs (I have not used this recipe) and a pinch of sugar that will help the cherry tomatoes to caramelize! Wash the tomatoes, dry them and cut them in half. Place them on a baking sheet, covered with baking paper, and season with salt, pepper, oil and a pinch of sugar. Bake them in an oven already hot 100 ° for about 1 hour and a half. Keep them aside. Prepare the sauce of cod: in a pan heat a tablespoon of extra virgin olive oil and sauté a previously chopped spring onion. Cut the cod into small pieces and add to the sautéed onion. Add half a cup of fresh whole milk and cook for 30/40 minutes over low heat, stirring occasionally and adding milk if necessary. Meanwhile, cut the mozzarella into small flakes and blend half of the tomatoes confit with the help of a minimiper, then obtaining a saline. Cook the bombardoni in salted water according to the times indicated on the package. Drain and sauté in a pan with the cod sauce. Serve on the plate with a spoon of the confit cherry tomato sauce and garnish with the buffalo mozzarella sfilaccetti of Campania. Finish the garnish with whole confit tomatoes.
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