Ingredients for 4 baskets

  • 4 tortillas
  • Hummus
  • Boiled stockfish
  • ‘Nduja Primitiae Italiae
  • extra-virgin olive oil
  • Salt to taste
  • Grilled peppers and zucchini (optional)

For the Hummus

  • 500 gr well-cooked chickpeas
  • 3 tablespoons of tahini
  • Juice of 2 lemon
  • extra-virgin olive oil
  • 1 peeled garlic clove
  • Salt to taste

Difficulty: medium


Pre-heat the oven at 160°. Coat inverted safe oven bowls with cooking spray and place it on a baking sheet. Gently press tortillas around the outside of the bowls and bake until crisp. Set aside.

Prepare the hummus. With a mixer, blend all ingredients, slowly poring the olive oil in a very thin stream. Mix until you obtain a creamy and foamy texture.

Melt 2 tablespoons of ‘Nduja Primitiae Italiae in a pan slightly coated with olive oil. Cut the stockfish into small chunks and stir-fry in the pan with the ‘Nduja for 2-3 minutes. Salt and set aside.

Fill each basket with a generous amount of hummus topped with stockfish chunks. If you wish, you can add a slice or two of grilled peppers and zucchini.

For a tasty appetizer or a main course serve together with a fresh baby spinach salad, dressed with extra virgin olive oil, lemon and salt. You can also serve this recipe as finger food, creating mini baskets by using a muffin baking tray and by pressing halves of tortillas into each mold.

Buon appetito!