Stockfish in the “Trappitara” way

Ingredients:
750gr. of soaked stockfish
300gr. of potatoes
300gr. of peeled tomatoes
2 onions
50gr. of salted capers
1 glass of red wine
2cl. of olive oil
red calabrian chilli
parsley, salt, olives

Cut the onions in thin slices make them become of golden colour in an earthenware pan with olive oil, adding after a few minutes add the tomatoes and the grinded parsley.
Salt and grind the red chilli and let it cook for about 15 minutes. Cut the stockfish in pieces,add it to the sauce and wet it with the wine, leaving it evaporating for a few minutes. Then add the potatoes cut into big pieces, the capers, put some ladles of warm water in and leave it to cook for about half a hour. Finally put the olives in and keep it cooking for ten minutes more. Serve it very warm.

(Good Calabrian Cooking, by Carlo Baccellieri)

“Susumelle”

Ingredients:
500gr. of flour
25gr. of brewer’s yeast
150gr. of butter
3 spoons of honey
3 eggs
lemon skin
a pinch of salt
sugar
chocolate

Mix 50gr. of flour with a little warm water and the yeast; place the dough that comes out in a bowl with water and leave it to rise; when the mixture wiil rise up to the surface it’ll mean that the rising process is complete. Put it then together with the rest of the flour and mix it with the eggs, (just the reds), the honey, the pinch of salt and the lemon skin. Mix it for a long time till you’ll get an even dough. Let it rest for 15 minutes under a cloth, then spread it with a rolling-pin and draw out of it some oblong shapes a few cm. high.
Put them in to the oven at 200° and when they’ll be cooked cover the surface with some icing sugar and melting dark chocolate, and then honey.

(Good Calabrian Cooking, by Carlo Baccellieri)