What is this dish?
These are the stomachs—dried and then rehydrated from stockfish—that, once cleaned, are perfect for this recipe.
This was one of the traditional Christmas Eve dishes, and in my home, it was among the delicious foods my dear mother prepared.
You can imagine how certain flavors can bring back joyful moments and distant memories.
The sauce that accompanied this dish was also used to dress pasta, and it was so delicious that it stood out among all the other wonderful dishes on the table.
It was a special, once-a-year moment with the whole family gathered together.
A celebration within a celebration, with the best aromas in the air: tangerine, anise liqueur, Bagnara nougat, and the ragù for the next day.
And what a ragù—with meatballs, rolls, big chunks of beef, lamb or kid ribs, fresh pork belly, and so much flavor.
In the center of the table, like a cornucopia, there was a bowl full of “crispedde” (fried dough), perfect for soaking up the sauce from the ventricelle and more.
Then there was the good wine, looking beautiful in bottles reserved for special occasions—simple, but with an old-world nobility.
And my mother, serving everyone with so much care—children first, then everyone else.
And of course, the tree with its magical lights and the big nativity scene with plaster figurines (which I still cherish!).