Dumplings stuffed with mozzarella, tomatoes, codfish, oranges, local broccoli and olives

Ingredients for 4 people

  • 800g Leonessa Dumplings stuffed with mozzarella
  • 500g of ripe tomatoes
  • 400g fillet of codfish
  • 200g of green Chilli
  • 300g of Oranges
  • 100g of black olives
  • 3 cloves of garlic
  • 1 chilli
  • 6 tablespoons of Extra Virgin Olive Oil
  • Basil
  • fennel
  • local broccoli (friggiteli)
  • salt and pepper to taste.


Wash the tomatoes, cut them into 4 pieces and put them aside. Peel the oranges, cut them into small cubes, put them in boiling water just for a few seconds. Do it for 3 times. Then cool them down. Slice the oranges, add them to the tomatoes and cook all in 2 tablespoons of oil, 2 cloves of garlic, basil and a hint of chilli. Let cook for about 5 minutes on high heat and then pass all through a sieve, pressing with a ladle. Cook until the consistency desired. Add salt and sugar, if necessary. Cut finely the pitted olives with a knife, add a few drops of oil and put aside. Prepare the local broccoli. In a pan, add oil and a clove of garlic. Add the broccoli and let cook. Steam the cod fish. When it is cooked cut it to make a salad and season with some chopped fennel, pepper and 2 tablespoons of oil and pepper. Cook the gnocchi in salted water and when they begin to surface, season with 2 tablespoons of oil. Then, drain. Serve with the sauce (tomatoes and oranges), the cod fish, the olive paste, friggitelli and garnish with cubes of orange peel. Wine Suggestion: This dish has the strong taste of cod, the beautiful taste of the sweet dumplings, offset by the acidity of the orange and tomato. A delicate balance of flavors and colors, a structure not burdened by the ingredients. The taste is amalgamate with each other and create a set of aromas that recall the upcoming summer season. The wine that goes with it must be smooth, with a lingering scents and sufficiently structured body, like a Fiano di Avellino, with scents of roasted hazelnuts, floral and fruits.

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