Radiatori in cod soup
On wintry Sunday evenings, Neapolitan houses smell of garlic, oil and bay leaves, or lauro as we call it. For the radiatori pasta, we have chosen a recipe based on the principle of pane cotto soup - a simple sauté with garlic and oil diluted with water and bay leaf infusion. Combined with cod, it creates a simple and tasty dish that warms the heart. A touch of freshness from lemon zest adds fragrance to the memory.