CONSORZIO FINOCCHIO IGP
DI ISOLA CAPO RIZZUTO
Piazza Maria Montessori, 19/22
88900 CROTONE – Italy
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OUR RECIPES
Initiative funded by the EAFRD-RDP Calabria 2014/2022 - Measure 3 - Intervention 3.2.1 - CUP: J18H24000520003
Salad with Stockfish and Oranges
from SALE E PEPE edited by Daniela Falsitta, text by Riccardo Lagorio,
photo reportage by Emanuela De Santis, photos of the dishes by Laura Spinelli, recipes by Giovanna Ruo Berchera, in the kitchen Elena Tettamanzi
5000
hectares of cultivated land
on the Ionian coast of Calabria
DIFFICULTY
Easy
PREPARATION TIME:
20 minutes
PROCEDURE
INGREDIENTS
800 g of pre-processed and soaked stockfish from Cittanova or Mammola
800 g of fennel from Isola Capo Rizzuto Igp
4 medium untreated oranges
100 g of spicy seasoned crushed Calabrian green olives
1 clove of garlic
1 bay leaf
4 sprigs of thyme
1 stalk of celery
extra virgin olive oil
salt and black peppercorns
PROCEDURE
1 Bring plenty of lightly salted water to a boil with the celery stalk, thyme, bay leaf, unpeeled garlic, and 5-6 peppercorns. Immerse the stockfish and cook it for 15 minutes or until it is tender (cooking times vary depending on the soaking method and duration). Drain it with a slotted spoon, place it on a tray, let it cool slightly, then remove the bones, spines, and skin. Cut it into chunks.
2 Remove the top cap of the fennel with the green fronds (set them aside for garnish) and the tougher outer leaves, then slice them very thinly using a mandolin. Wash and thoroughly brush the oranges, then cut them into slices without peeling them.
3 Form a layer of fennel on each individual plate, cover with some orange slices, distribute 1/3 of the stockfish and olives on top, season with oil and ground pepper, and proceed in the same way with 2 more layers. Garnish, if you like, with the reserved fennel fronds.