Ensure the Baccalà dissalato is thoroughly desalted. Remove any skin and bones, then flake the flesh into bite-sized pieces.
2
Finely chop the Aglio, Peperoncino fresco, and Rosmarino fresco.
3
In a large, heavy-bottomed pot, heat the Olio extra vergine d'oliva over medium heat. Add the chopped Aglio, Peperoncino fresco, and Rosmarino fresco. Sauté gently until fragrant, about 3-4 minutes, being careful not to burn the Aglio.
