Imperia’s Accademia dello Stoccafisso (Stockfish Academy) will represent the province of Imperia at the Festival del Baccalà e dello Stoccafisso (Salted Codfish and Stockfish Festival).
The third edition of the Festival will take place in the town of Sant’Omero, in the region of Abruzzo, from the 10th to the 12th of April 2015.
From the 22nd of March to the 26th of April, the best recipes will be chosen to be presented at the Festival.
Imperia’s Accademia will present two different recipes: the stoccafisso all’onegliese and the branda recipe.
The stoccafisso all’onegliese comes from an ancient recipe, originated at Oneglia, by two local women of the neighbourhood Borgo Peri. Today this recipe is registered in the records of the municipality of Imperia.
The stockfish is the star of this dish, but essential ingredients are also the delicious Ligurian olive oil and wine.
We suggest the original recipe of stoccafisso all’onegliese, as it appears in Imperia municipality’s records.
Ingredients (serve 4 people)
700 g stockfish
500 g tomato sauce
1 onion
1 carrot
1 celery stalk
3 anchovies
1 handful of taggiasche olives
1 glass of white wine
½ glass of extra virgin olive oil
potatoes (they shouldn’t be more than 60% of the final dish)
parsley
garlic
chilli pepper
pine nuts
Method
Sear the onion, the carrot, the celery, the garlic, the anchovies and the pine nuts together.
Add the stockfish to the pan and sear, stirring. Add the glass of white wine.
When the wine has evaporated, add the potatoes, the taggiasche olives and the chilli pepper.
Cook for about 3 ½ hours, then let it rest for 10 minutes.
Add the parsley and some olive oil before serving.
Giulia Luzi
International editions: