Norwegian Manicotti (single plate)

Product combined with the recipe

manicotti Scatola 12 cf

Ingredients for 4 people

  • 500 gr of Manicotti Leonessa
  • 800 gr of stockfish
  • 800 gr of tomatoes (2 jars)
  • 6 tablespoons of extra virgin olive oil
  • 100 gr of black olives
  • ½ onion 1 clove of garlic
  • capers
  • chilli
  • parsley


Cut the onion into slices, cut the garlic, and let them brown in oil and pepper. Then add the tomatoes, salt and cook for 6/7 minutes. Finally I add the cod cut into portions together with the pitted olives, capers, and finish cooking for about 12 minutes. On the side in a large pot boil at least 5 liters of water, just boil drop the sleeves, drain them al dente and season them with the sauce of the stockfish.

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