Ingredients
Boil the potatoes until cooked but firm. Cut the stockfish into quite large pieces and boil for about five minutes in unsalted boiling water. Leave it to warm in its broth and remove the skin and bones.
Pour the extra virgin olive oil into a large pan and add the chopped garlic, frying it gently for a few minutes before adding the desalted anchovy fillets. Stir until they dissolve, then add the stockfish, crushed pine nuts and pitted olives. Sprinkle with the wine, let it evaporate and season with salt and pepper. When the cooking time is almost up, add the sliced boiled potatoes.
Serve the dish with a sprinkling of chopped parsley.
Taggiasca olives, pine nuts, quarantine potatoes (an old non-floury white variety): we are in a part of Piedmont where you can smell the sea air and people remember the trade that took place with Liguria along the ancient salt roads.