Stoccafisso alla Riese (Stockfish alla Riese)
Ingredients: 1.2 kg of stockfish, garlic, onion, parsley, red pepper, tomato sauce, 1 glass of white wine, black olives, 3 large potatoes, 1 anchovy in oil, well-rinsed capers, pine-nuts, olive oil and salt.
Preparation: in a casserole pour some oil and lightly fry the garlic, the onion, the parsley and the red pepper; then put in the pieces of stockfish and let it absorb the flavours. Add a glass of white wine and when that has evaporated add the tomato sauce. Half way through the cooking time add the potatoes cut into medium size pieces, then the olives, the pine-nuts, the anchovy and the capers. Cook on a low flame. If needed, add a bit of oil. Let it rest before serving.
Sburrita is a dish typical to Rio Marina. It’s very tasty and quick to prepare.
Ingredients: 800g cod, garlic, olive oil, red pepper, pane casalingo toscano (typical Tuscan bread).
Preparation: cut the cod into pieces. Boil water with one or two red peppers and a few cloves of garlic. When it starts boiling add the cod, a glass of oil and let it boil for about fifteen minutes. Slice the bread and arrange it in the plates. Pour the soup with the cod over the bread.
Ingredients: 1 big onion, 800g green, yellow and red peppers, 3 large aubergines, 2 courgettes, basil, parsley and 600g ripe tomatoes. For a successful dish you need fresh vegetables.
Preparation: chop away the stem from the peppers and cut each into four parts. Cut the aubergines and the zucchini into medium size pieces and chop the tomatoes. Slice the onion finely. Heat two glasses of olive oil in a pan and put in all the vegetables. Add the salt, the chopped basil and parsley. Put a lid on the pan and cook at first on a high flame and then at a lower heat so that the vegetables cook in their own liquid. Serve hot.
Ingredients: 3 eggs, 300g flour, 300g sugar, 100g lard, a teaspoon of baking powder or baking soda, the rind of one lemon.
Preparation: mix the eggs with the sugar, lard, flour, baking powder or soda and the lemon rind. Knead the dough by hand. The heat of the hands helps to melt the lard and oxygenates the dough; it also makes it easier to incorporate the flour and make the dough very smooth. Oil and flour a rectangular baking-pan and put the dough in. Cook in oven for about 45 minutes and sprinkle with sugar before serving.
Ingredients: 500g white flour, 4 eggs, 4 tablespoons of sugar, 1 small glass of moscato.
Preparation: knead the flour with eggs, sugar and moscato. For the best results, it is important that you knead the ingredients for a long time. Then roll out into a fine sheet of pastry and after cutting it into strips tie a loose knot on each of them to make a bow. Heat plenty of oil in a frying pan and when it boils dip the frangette in the oil to fry. Be careful when you turn them over. When they are golden brown take them out of the oil, leave them to drain on some kitchen paper, then sprinkle with icing sugar.