Stocco alla mammolese
Stocco alla mammolese is a traditional Calabrian dish, typical of the small municipality of Mammola in Aspromonte. Stoccafisso, a humble yet noble ingredient of southern Italian cuisine, is cooked with potatoes, olives and tomatoes in a flavorful stew that brings out the authentic flavours of the Calabrian mountains. A recipe that embodies the simplicity and genuineness of the traditional Aspromonte countryside table.
Preparation
- 1
Begin by desalting the stoccafisso by soaking it in cold water for at least 24 hours, changing the water several times. Once ready, cut it into regular pieces of about 5 centimetres.
- 2
Clean the potatoes, peel them and cut them into medium-sized cubes. Peel the onion and garlic, finely chopping them.
- 3
In a large pan heated with extra virgin olive oil, brown the onion and garlic until lightly golden.
- 4
Add the pieces of stoccafisso and brown them briefly, turning them gently to avoid breaking them.
- 5
Pour in the peeled tomatoes and let cook over medium heat for about 15 minutes, stirring from time to time.
- 6
Add the diced potatoes and black olives, mix well and cover the pan.
- 7
Let cook over medium heat for another 40-45 minutes, until the potatoes are tender and the stoccafisso is perfectly cooked. Adjust salt and pepper to your taste.
- 8
Once cooking is complete, finish the dish with a sprinkle of freshly chopped parsley and serve in deep bowls while still hot.
Chef's Tips
Stoccafisso requires an extended preparatory soaking: plan ahead at least one day in advance. If you prefer a thicker broth, add less tomatoes; for a brothier consistency, add warm water during cooking.