750g salt cod fillets
4 large potatoes
12 green olives
750g canned whole peeled tomatoes
rice flour, to coat the salt cod
pecorino romano cheese, to taste
olive or sunflower oil for frying
extra virgin olive oil, as needed
chili pepper, to taste
Crush the tomatoes with a fork.
Prepare the tomato sauce by cooking the tomatoes in a skillet with a drizzle of extra virgin olive oil.
Soak the salt cod fillets for a few hours changing the water often. Dry the salt cod well with paper towels and cut it into medium-sized pieces. Dip the salt codpieces in the rice flour and fry until lightly golden. Then remove and carefully dry on paper towels.
Wash and peel the potatoes and cut them into rounds (medium thickness). Cook in boiling water for a few minutes.
Take an oven dish, cover the bottom with a few ladles of the tomato sauce and half the potatoes, a sprinkling of grated pecorino romano cheese, half the salt cod, and half the olives. Repeat this to finish all the ingredients, reserving a little tomato sauce for serving.
Cook covered with aluminium foil in a pre-heated fan-assisted oven at 180C for about 20 minutes. Then uncover and finish in the oven for another 10/15 minutes.
Serve piping hot, with the remaining tomato sauce on the side.