Stockfish At the Acqui area

Beat it stockfish Pound the pork belly in every part with a mallet or meat tenderizer, without breaking it, to loosen it and facilitate soaking. Soak it in running water for four or five days, changing the water frequently. When finished, it should be rehydrated and soft to the touch, ready to be sliced ​​and cooked.

Cut it stockfish Cut the fish into large pieces and boil it for about fifteen minutes in unsalted water. Maintain a moderate boil, avoiding overcooking which could cause the fish to fall apart. When the flesh is tender, turn off the heat and let the pieces cool in their broth, so they will remain moist.

Thoroughly wash the potatoes without peeling them and transfer them to a pot of water. Boil them for about twenty minutes, checking for doneness with the tip of a knife: it should enter the flesh easily, without completely mushy. Drain them and let them cool enough to peel them.

Pour into a large skillet half a glass of extra virgin olive oil, then add the cloves of garlic finely chopped and desalted anchovy fillets. Cook over very low heat, stirring gently, until the anchovies have completely dissolved and the garlic has released its aroma without browning.

Drain the fish pieces from the broth, carefully remove the skin and all bones, then add them to the sauce. Pour in the dry white wine and continue cooking for ten minutes over medium heat. The liquid should reduce slightly, leaving the fish well-flavored and moist, but not submerged.

Add the parsley, the pine nuts, divided between chopped and whole, then incorporate the pitted olives. Mix with gentle movements to distribute the ingredients without breaking them up too much. stockfish. Il condimento sarà pronto quando il profumo del prezzemolo e dei pinoli si unirà alla base sapida di acciughe e olive.

Pela le patate ormai tiepide e tagliale into rounds regolari. Mantieni uno spessore sufficiente a conservarne la struttura durante la fase finale: le fette dovranno essere morbide, ma non sbriciolarsi al contatto con il condimento. Preparale tutte prima di unirle al shallow pan, così la cottura potrà procedere senza interruzioni.

Unisci le rondelle di patate allo stockfish e rimestale con dolcezza, preferibilmente muovendo il shallow pan o usando una spatola. Evita di schiacciare le fette, che dovranno restare riconoscibili. Lascia sobbollire il tutto per cinque minuti: il condimento dovrà distribuirsi sulle patate e risultare profumato e leggermente ristretto.

Trasferisci stockfish, patate e condimento in una terrina, distribuendo in modo uniforme olive e pinoli. Servi il piatto caldo, quando l'olio è ancora fluido e i profumi dell'aglio, del prezzemolo e del vino sono ben percepibili. Porta in tavola senza ulteriori manipolazioni, per preservare l'integrità delle patate.