Our recipes

Baccalà with Onions

 

Needed

Baccalà fillets

Ingredients

Large white onions
Potatoes
Minced Garlic and parsley
Cherry tomatoes (sliced in half)
( Quantities vary depending on the dimension of the pan you wish to use )

Preparation

First, slice the white onion and then place them on the bottom of the pan and add a little bit of black pepper
Place the whole fillets over the bed of onions
Place the minced garlic and parsley on top of the baccalà
Cover everything with sliced potatoes, and in the end add the halved cherry tomatoes
Perfect the dish by adding extra virgin olive oil until the sliced onions are covered
Cover the pan with aluminium foil and cook at 250 (Celsius) degrees for 20 minutes; remove the aluminium foil and keep cooking for 40 more minutes at 200 (Celsius) degrees.

Baccalà with Onions

Stuffed Tails

 

Needed

Stockfish tail

Ingredients

For the sauce: Chop and set asidesame ingredients as stockfish “al forno” (see below)

Preparations

Add salt and pepper to taste on the stockfish tail, fill it with the sauce and add 1 or 2 slices of prosciutto. Close the tail by tying it well with kitchen twine.

Sauté 5 or 6 garlic cloves and rosemary in 2 glasses of extra virgin olive oil.

Remove garlic and rosemary and place the tail into the pan. Sauté the stockfish tail for 15 minutes, adding one glass of wine during cooking.

Now add 2 or 3 small glasses of water, tomato sauce, and then simmer for about 2 hours and a half.

Serve the stockfish by opening the tail and pouring the sauce over it.

 

Stuffed Tails

Stockfish “al forno” (Oven-style)

 

Needed

Stockfish (1kg)

Ingredients

Red tomatoes (1/2 kg)
Potatoes (1/2 kg)
For the sauce:
Capers (30 g)
Tuna (75 g)
3 or 4 anchovies
A handful of parsley
5 or 6 garlic cloves
A small branch of rosemary

Preparation

Place big chunks of well squeezed stockfish with salt and pepper on the bottom of the pan.

Prepare the sauce in a separate bowl: mix the chopped ingredients with a half glass (4 oz) of extra virgin olive oil and one glass of wine. Pour the sauce over the stockfish.

Add some pats of butter to taste.
Place halved tomatoes over the sauce.

Cover everything with sliced potatoes or potatoes cut into chunks, and then season with oil, salt and pepper.

Complete the dish with 1 glass of wine and some extra virgin olive oil, using enough to cover the stockfish.

Complete the dish with 1 glass of wine and some extra virgin olive oil, using enough to cover the stockfish.

Stockfish “al forno” (Oven-style)

Stockfish with Pasta and Peas

 

Needed

Stoccafisso

Ingredients

Suggested pasta: ciavattoni, spaghetti “alla chitarra” or tagliatelle.
1 large onion
2 or 3 garlic cloves
Parsley and celery stems
Red chili pepper
Tomato sauce (passata)
1 can of peas

Preparation

Debone the stockfish, remove the skin, and cut it in small cubes.

In an ample, high-sided saucepan, heat some extra virgin olive oil, and then sauté the finely chopped onion and the whole garlic cloves

Add a well-tied small bunch of celery and parsley, then water, tomato sauce and 2 red chili peppers.

Cook the sauce for about 45 minutes and add the cubed stockfish.

Boil for about 1 hour on a normal flame.

Finally add peas and keep cooking on a low flame for about 1 hour.

Stockfish with Pasta and Peas

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