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| INGREDIENTES DE LA RECETA |
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| ELABORACIÓN DE LA RECETA |
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Después de que el bacalao esté desalado, dividirlo en trozos y freírlos en aceite. Cortar las patatas en rodajas gordas, y del mismo modo la cebolla. Freírlas y reservarlas. En una fuente, hay que disponer, alternando, las rodajas de cebolla, el bacalao frito, y las patatas, espolvoreando siempre con pimienta, pan rallado y el queso parmesano rallado. Terminar por las patatas, cubiertas por una yema de huevo y el resto del pan rallado. |
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