Stocco Tomato Olive and Capers

Stocco Tomatoes Olives and Capers

"Stocco pomodoro olives and capers": the traditional Neapolitan recipe "Ingredients for 4 people: 500 grams of stockfish 200 grams of peeled tomatoes 200 grams of cherry tomatoes a handful of black olives a handful of desalted capers 1 clove of garlic parsley 1 chilli Salt Oil extra virgin olive oil Procedure: Leave òo Stocco to soak in water for 36/48 hours. Let's start by washing the capers and parsley well. Pour into a pan with the oil, the peeled garlic, and let it fry. Add the previously crushed peeled tomatoes and the tomatoes. Season the sauce with black olives, capers, chilli and chopped parsley. Let the sauce cook for 30 minutes over low heat. Cut the sword in pieces and place it in the sauce, cover it with a lid and let it cook for 20 minutes. Halfway through cooking we taste the sauce, and if necessary, let's go up. When cooked, add more fresh parsley and serve on plates after it has rested for about ten minutes.
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