16. 4. MIX ALL THE SAUCE
INGREDIENTS (GARLIC,
TOMATOES, ALMONDS, OIL,
VINEGAR AND CHILI) WITH AN
ELECTRIC MIXER.
17.
18. 5. SERVE THE ESCAROLE, THE
ANCHOVIES, OLIVES AND
DRIED COD AND TOP THEM
WITH THE SAUCE. AND FINALLY
SPRINK THE “XATONADA” WITH
CAYENNE PEPPER.
ENJOY!!