The stockfish should be cooked in an earthenware casserole dish. Slice the onion and sauté it in a cup of oil.
As soon as it begins to brown, add two or three green chilies, a few basil leaves and a little chopped parsley, salt, pepper and 500 g of peeled and pureed tomatoes plus salt. Let the tomatoes cook well and then add the chopped stockfish, still adding a generous glass of oil.
Then add black olives and pine nuts to taste, plus a few capers. Lower the heat and cook gently, diluting with a little hot water at a time when needed.
When the stockfish is cooked, sprinkle with grated Parmesan cheese.
- 1.2 kg of stockfish
- One onion
- 500 g of tomatoes
- Two basil leaves
- Green chili pepper to taste.
- Black olives to taste
- Pine nuts to taste
- Capers to taste
- 4 tablespoons of EVO oil
- 80 g of Parmesan cheese
- Salt to taste
- Black pepper to taste
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The beach is named after the islet a few meters from the shore, itself named after Napoleon Bonaparte’s sister who, according to a legend (probably created by a tourism entrepreneur in the 1960s) loved to sunbathe on these rocks.
Designated as a summer residence, Napoleon purchased the property from the Manganaro family in 1814, with the intention of transforming it into a comfortable and refined abode that would have nothing to envy from Parisian residences.
Built in 1724 by Grand Duke Gaston de’ Medici, it was Napoleon’s city residence during his first stay on Elba Island.
It was built as a sign of gratitude in 1606 by José Pons y León of the Dukes of Arcos, Spanish governor of Naples and first governor of the square of Longone (part of the state of principals). In September 1814 Napoleon, accompanied by Pons and Bertrand wanted to visit the sanctuary.
While the Elban economy today is based on tourism, the fact remains that the people of San Piero and the west coast (Pomonte) have also lived and continue to live off their granite and marble
Visit the harbor where Maria Walewska landed and the armed watchtower visited by Napoleon himself in 1814
