Codfish and Potato Casserole

Name: Codfish and Potato Casserole
Ingredients: 1 medium-large onion, thinly sliced; 1 large clove garlic, thinly sliced; 2 tablespoons Filippo Berio extra-virgin olive oil; 1 pound mussillo of salt cod, weighed after it has soaked for 36 hours, and cut into 1/2-inch thick slices; 3/4 pound all-purpose potatoes, peeled and cut into 1/4-inch thick slices; 2 canned peeled plum tomatoes, with their interior juices; 12 Gaeta olives, pitted and halved; 2 tablespoons salted capers, thoroughly rinsed; 1 teaspoon dried oregano; 1/2 cup water; 1 tablespoon extra-virgin olive oil; Ingredients

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Codfish and Potato Casserole: A unique Benevento recipe combining thinly sliced cod, potatoes, tomatoes, olives, and capers for a flavorful dish perfect for 4-6 servings.

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Ingredients

1 medium-large onion, thinly sliced
1 large clove garlic, thinly sliced
2 tablespoons Filippo Berio extra-virgin olive oil
1 pound mussillo of salt cod, weighed after it has soaked for 36 hours, and cut into 1/2-inch thick slices
3/4 pound all-purpose potatoes, peeled and cut into 1/4-inch thick slices
2 canned peeled plum tomatoes, with their interior juices
12 Gaeta olives, pitted and halved
2 tablespoons salted capers, thoroughly rinsed
1 teaspoon dried oregano
1/2 cup water
1 tablespoon extra-virgin olive oil
Ingredients