Ingredients for 4 people

For the pie:
400g salted codfish
400g potatoes
1 onion
½ l milk
200ml cream
1 white wine
1 spoonful of thyme and marjoran
Sal and pepper
For the sidedish:
4 tomatoes
4 spoonfuls of extra virgin Lucanian oil (IGP)
1 garlic clove – marjoran – salt

Desalinate codfish in cold water for two days, frequently changing water. Skin fish and chop it. Peel and dice potatoes. In a casserole dish brown codfish, onions and potatoes. Cook them for some minutes, pour white wine in the dish and wait until it boils off. Add milk and let it cook for 40 minutes. Half-way in the cooking process, add cream, salt, pepper and herbs. Slice the remaining potatoes and let them boil in salted water. Dip tomatoes first in boiling water and then in ice. Peel them and remove seeds. Slice them. Butter shapes and place a slice of potato and some codfish mixture. Bake it and then put it on a plate. Dress with tomato flakes sautèd in garlic and marjoram.