Ingredients for 4 people: - bellies of stockfish: 8 - breadcrumbs: 200 g - cheese: 150 g - peeled tomatoes - a clove of garlic, parsley, oil
Clean the bellies well, lay them out on a flat surface and place on top of each one a spoonful of breadcrumbs seasoned with cheese, parsley and capers; roll them up one by one and tie them with kitchen string. Cook the peeled tomatoes with a clove of garlic, some parsley leaves and oil for 10 minutes. At this point, add the salted belly pancakes and let them simmer, turning gently until cooked.
