STOCCAFISSO
AFTER THE OLIVE HARVEST THERE IS SOME MAINTENANCE TO DO: CUTTING-BACK DAMAGED BRANCHES BEFORE LETTING THE TREES REST FOR THE WINTER
USING THE NEW OLIVE OIL MRS CONTI MADE 2 LIGURIAN WINTER DISHES: STOCCAFISSO AND POLENTA
STOCCAFISSO IS COD-FISH THAT HAS BEEN DRIED IN THE SEA-AIR OF THE LOFOTEN ISLANDS OF NORWAY. HOW DID IT GET TO LIGURIA? SINCE THE MIDDLE AGES STOCCAFISSO HAS BEEN A POPULAR WINTER FOOD IN THE MEDITERRANEAN SEA-FARING COUNTRIES: VENEZIA, NAPOLI, GENOVA, SPAIN & PORTUGAL. IT’S CLAIMED THAT IT WAS AN ESSENTIAL SURVIVAL DISH FOR LIGURIANS WHO LIVED IN THE MOUNTAINS ABOVE THE SEA DURING THE PERIOD OF OF SARACEN RAIDS ON THE COAST
MRS CONTI’S RECIPE FOR DELICIOUS STOCCAFISSO WINTER STEW:
A FULLY DRIED FISH NEEDS TO SOAK IN WATER FOR A COUPLE OF DAYS. THEN BOIL THE SOAKED FISH FOR 5 MINUTES IN FRESH WATER. TAKE OUT OF THE WATER AND REMOVE THE SKIN AND ANY BONES, CUT INTO 2” SQUARE PIECES. FRY SOME CHOPPED ONION AND GARLICK IN THE FRESH OLIVE OIL. ADD THE STOCCAFISSO, COATING IT IN THE HOT OIL. ADD A COUPLE OF TOMATOS CUT INTO PIECES, SOME BLACK OLIVES AND PINE NUTS. SIMMER FOR 15 MINUTES, ADDING WATER IF NECESSARY. ADD 2 POTATOS CUT INTO SMALL PIECES AND COVER. SIMMER FOR ANOTHER 10 MINUTES AND ADD CHOPPED PARSLEY
POLENTA IS MADE FROM CORN (MAIS IN ITALIAN). IT HAS BEEN THE POPULAR HEALTHY DISH THROUGHOUT NORTHERN ITALY SINCE THE 17TH CENTURY. IT’S A GOOD GLUTEN-FREE BALANCE OF UNREFINED-CARBS AND PROTEIN
FORTUNES WERE MADE GROWING CORN AFTER IT WAS FIRST BROUGHT TO ITALY FROM AMERICA IN THE 1500S. SOME OF THE GREAT VILLAS DESIGNED BY ANDREA PALLADIO LIKE VILLA EMO WERE BUILT WITH MONEY FROM THIS NEW FOOD