Casarecce con Salsa di Stocco alla Mammolese

Casarecce carries dried cod, or stoccafisso, in a light marinara sauce with black olives, chili pepper and oregano. The olives add a briny edge, oregano gives an herbal note, and chili brings heat to the fish and tomato sauce.

Alla Mammolese points to Mammola in Calabria, a town known for preparing stockfish. Aspromonte National Park describes how local businesses rehydrate dried cod imported from Norway before it is cooked in regional dishes. That tradition is the reference behind Davanti’s stockfish pasta.