Codfish with Sicilian crumbs

Summer is far away and the sea too.

The smell of this recipe comes to mind such memories, such starry night skies in Filicudi (Eolian Islands, Sicily) and the colour of the sea so sky blue -green that show between full bloom caper bushes.

Ingredients:

1 yeast-free khorasan wheat piadina (typical Italian flat unleavened bread)

3-4 slices of codfish

4-5 sliced potatoes 

2 tablespoons Filicudi's capers

2 tablespoons pine nuts

50 g small Italian dry tomatoes named Datterino

2 tablespoons Sultana (a variety of raisin)

a sprig of fresh sweet fennel

Preparation:

I blend the piadina without toasting it, with capers, the dry small tomatoes, the sultana,the pine nuts and the fresh sweet fennel.

I put these  mixed crumbs on the slices of codfish in a pan covered by a greaseproof paper and I drizzle some drops of extra virgin olive oil.

I put the sliced potatoes in the same pan, a pinch of salt and the remaining mixed crumbs.

I bake it in the oven for 30 min. at 220 ° max. temperature, the last five minutes only cooking them au gratin.

While outside it's snowing...a bite and I come back to Mediterranean sea...I come back home.