Peppercorns, bay leaves
Boil palamita in rocchi or filleted respecting this proportion: one kilogram of palamita, six liters of water, two ounces of salt. Cook for about 40-45 minutes without overboiling the water, controlling the boiling with a lid, in short, simmering the water. Once drained, strip the palamita rocchi if not previously filleted. Wipe dry with a cloth and let dry for about 10-12 hours. Place pieces of bonito in glass jars with added oil, peppercorns and bay leaf. Sterilize the resulting jars and consume immediately, preferably within the next few days.
Recipe of a retired island restaurateur
Preparation Time: 1 day.