Baccalà alla ualanegna: a special dish of Morra De Sanctis
Extra virgin olive oil
“Peperoni cruschi”, a special type of red pepper
Salt to taste
Cut into large pieces the salted cod, clean it up of the superfluous salt and put it in a large container full of water for two or three days, changing the water every day.
After this treatment, boil for a few minutes the cod, then drain the fish and remove the skin and superfluous thorns. Place the pieces of cod, flavored with cooking water, into a serving plate. Strain in a pan the oil in large quantities and fry lightly the garlic in the oil. Finally, add the long peppers and pour it on the cod. Cover before serving.