Stockfish is a fish widely cooked in Calabria, and as a Calabrian, I often prepare it. You can find many other traditional regional recipes on the blog.
Today, I wanted to pair this ingredient with zucchini blossoms to prepare a slightly different first course, and here is the pasta with stockfish and zucchini blossoms, a very delicious, tasty, and flavorful main dish with the addition of a sachet of saffron, which not only adds flavor but also makes the dish more colorful and cheerful in presentation.
This main dish is very simple and quick to prepare because it requires little cooking.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients for Pasta with Stockfish and Zucchini Blossoms
- 7 oz Stockfish or Salted Cod
- 1 Onion
- 10 Zucchini Blossoms
- 1 sachet Saffron
- 4 tbsp Dry Breadcrumbs
- to taste Grated Grana Padano
- to taste Olive Oil
- to taste Salt
- 1 sprig Basil
- 7 oz Pasta
Tools
- 2 Pans
- 1 Pot
- 1 Stove
Preparation for Pasta with Stockfish and Zucchini Blossoms
Wash the zucchini blossoms, onion, and basil well, remove the skin from the stockfish fillet and cut it into cubes.
Take a pan and sauté the chopped onion with olive oil, the stockfish cubes, and the blossoms cut into pieces, sauté for a couple of minutes, add 1/2 cup of water, and cook slowly until the water reduces.
In another small pan, toast the breadcrumbs until golden.In a pot, bring salted water to a boil and cook the pasta, then drain and add it to the sauce in the pan, add the sachet of saffron, the toasted breadcrumbs, a sprinkle of grated Grana, and some fresh basil leaves.
Mix and combine everything well, serve the pasta with stockfish and zucchini blossoms hot and enjoy your meal!!
TIPS:
You can use any pasta shape, as long as it is short and ridged to hold the sauce well, and if you can’t find stockfish, buy salted cod, then soak and desalt it for many days in water.
