GRANDMA'S STOCKFISH BUGI

INGREDIENTS:

• 1/2 GLASS OF WHITE WINE
• 1 CHILI PEPPER
• 1KG OF STOCAFISSO
• GARLIC TO TASTE
• 1/2 ONION 
• 1 CARROT
• 1/2 STALK OF CELERY 
• SPOON OF CAPERS
• HANDFUL OF DRIED MUSHROOMS
• ANCHOVIES IN OIL
• 1 TABLESPOON OF HERB OIL
• EXTRA VIRGIN OLIVE OIL MUELA TO TASTE
• PINE NUTS TO TASTE
• 1 JAR OF TAGGIASCHE OLIVES
• 2 POTATOES
• ARTICHOKES TO TASTE
• 2 GLASSES OF WATER

 

 

 

DIFFICULTY: Easy

PREPARATION TIME: 15 Minutes

COOKING TIME: 20/30 Minutes

 

Recipe that comes from our history of over 106 years of culinary traditions... all the steps explained by Alice!

 

 

 

PROCEDURE:

 

As the first step, you need to blanch the stockfish in hot water and then clean it of its skin and bones.

For the chopped mixture, blend garlic, onion, carrot, celery, desalted capers, and dried mushrooms (previously soaked in water).

In a large pan, let's add a drizzle of Olio EVO Muela and let's melt 6 anchovy fillets.

Let's add a tablespoon of herb oil, pine nuts, and chop a chili pepper.

Let's combine the chopped mixture and deglaze with half a glass of white wine; we used the Pigato BIO.

Let's let the alcohol evaporate for a few minutes and then add the stockfish, a jar of taggiasche olives in brine and the diced potatoes.
I also added some artichoke, but it is not essential.

Let's add about 2 glasses of water, preferably warm, and cook everything for about 20/30 minutes.

Once cooked, it is ready to be eaten and savored, perhaps with a good glass of Rossese BIO or white wine opened and used for the recipe!

Alice ❤️