Delicious Recipes

Paccheri with Stockfish

in cucina con pina

•

in

Paccheri with stockfish, I couldn’t taste them in Naples a few years ago during a food exhibition event. Disappointed, I thought of nothing else until I decided to prepare it myself. Said and done, I gathered the ingredients that I thought were right, and here are my paccheri with stockfish ready. I couldn’t tell you how the Neapolitan ones tasted, but I can explain how mine turned out! Now, I’ll describe as best as I can the goodness of this dish.

  • Difficulty: Easy
  • Cost: Medium
  • Preparation time: 30 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All seasons
645.15 Kcal
calories per serving
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  • Energy 645.15 (Kcal)
  • Carbohydrates 36.90 (g) of which sugars 0.56 (g)
  • Proteins 37.78 (g)
  • Fat 41.22 (g) of which saturated 5.93 (g)of which unsaturated 2.62 (g)
  • Fibers 4.67 (g)
  • Sodium 2,025.69 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 12.35 oz stockfish
  • 5.29 oz paccheri
  • 1.06 oz Taggiasca olives
  • 12.35 oz tomato pulp
  • 1/3 cup extra virgin olive oil
  • 1.5 tsp salt
  • 0.71 oz capers in salt
  • 1 tsp chopped parsley
  • 1 clove garlic

Tools

  • Pan
  • Pot
  • Cutting Board
  • Knife

Preparation

  • Remove the skin from the stockfish. Of course, we are talking about a fish that is already ready, desalted, and soaked to cook, which we find at the fish market. Cut it into small pieces and cook it in a pan with two generous tablespoons of olive oil and a clove of garlic. Ten minutes like this, then add the olives.

  • Just as you prepare a meat ragout, prepare the fish ragout. Add the tomato sauce with half a glass of water, cook for 30 minutes.

  • Adjust the salt if needed. The sauce for the paccheri with stockfish is ready.

  • Add a generous handful of chopped parsley and cook the paccheri until al dente.

  • Prepare the paccheri until al dente and finish cooking them in the stockfish sauce. If needed, add a small ladle of pasta cooking water.

  • The paccheri with stockfish are truly special.

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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