Spaghetti with stockfish

Finely chop the stockfish and transfer it to a bowl. Add the soft bread crumb sponged in water and well squeezed, the egg, the pecorino grated parmesan, chopped parsley, freshly ground black pepper, and salt. Knead until smooth. a mixture uniform and compact enough to be shaped.

Take small portions of the dough and shape them between your palms, forming walnut-sized meatballs. Firm them without crushing them too much, so they'll retain a soft texture during cooking. Arrange them on a plate and set aside while you prepare the dressing.

Coarsely chop the onion and let it gently sauté in a large pot with olive oil. Cook it over medium heat until it becomes golden and fragrant, avoiding burning it: the color must be golden and the consistency soft.

Pour the tomato passata in the pan with the onion and cook it over medium heatLet it reduce until it's reduced by about half its initial volume; the sauce should appear thicker and full-bodied, with a regular, not too lively, boil.

Dip the meatballs in the now concentrated sauce and continue cooking. If the sauce thickens too much before the meatballs are cooked, add a little warm water. Finish cooking, checking that the meatballs are firm and the sauce is once again fluid but consistent.

Bring a large pot of salted water to a boil and cook the spaghetti according to the instructions until you reach the desired consistency. Drain the spaghetti once cooked and transfer it directly to the sauce, avoiding letting it cool.

Season the spaghetti with the sauce and meatballs, distributing the sauce evenly. Mix gently so as not to break the meatballs and serve immediately, when the pasta is well coated in the sauce and the aroma of the stockfish and the pecorino and parsley is evident.