GASTRONOMY

 800 g of soaked cod loins

 800 g of baking potatoes

 1 onion

 5 cloves garlic 

20 ml of olive oil 

Sweet peppers q.s. 

Salt and pepper q.s. 

Preparation Instructions Pre-heat the oven at 180 °. Put the whole potatoes and skin on a baking tray and sprinkle them with coarse salt. Bake for 40 minutes. Arrange the loins of cod in another baking dish, drizzle with a little of the oil and bake for about 25 minutes. Bring to a boil a pan with the cloves of garlic sliced, the onion cut into slices and the rest olive oil and let it boil. Add a little pepper, salt and pepper and stir. Remove the potatoes from the oven, shake the salt and crush them slightly. Place them in a deep dish, arrange the loins of cod over the top and drizzle with the olive oil and onion mixture. Serve next.

Ingredients
Carolino Rice- 1 

Cup Water- 500 ml 

Fatty Milk- 1 L

Butter- 1 Tablespoon 

Sugar- 250g 

Eggs- 4 Gems 

Lemon-2 Shell 

Cinnamon - 1 Stick 

Sugar and Cinnamon powder for sprinkling- Add q.b.

PREPARATION:

Boil the milk and reserve. In a pot, put the water, lemon peel, cinnamon stick, a pinch of salt and let it boil. Add the rice and, on a low heat, allow the rice to absorb the water, stirring occasionally. Add the butter and stir well to wrap. 

Add the hot milk gradually, allowing the rice to absorb almost completely before adding more. Remove from the heat when the rice has absorbed all the milk. Beat the egg yolks with the sugar, until a cream whitish. 

Add this mixture to the rice and wrap well. Bring to the boil again to simmer a little. 

Remove the cinnamon stick and the lemon peel. Place in bowls or serving dishes, leave to cool and decorate with cinnamon powder.