Panaderia, when I was reviewing the last couple of lines of the recipe you posted on LindaK's Salt Cod Diary thread, I noticed you say that you should just stand there and stir - and then that, after about 3 and a half hours, the fanesca is ready. Do you really stand there and stir for that entire 3.5 hours?
If so, I am going to have to work out a mini-facsimile version of this recipe that can be made in the Thermomix I think. Or perhaps there is a version we could come up with that might work in the IP - since risotto can be made in a pressure cooker without stirring but on the stove should be stirred. I know that would be cheating but since I can't get all the authentic ingredients here anyway, whatever I do to approximate the real thing is probably going to fall short but one hopes the results would still be a tribute to the idea of Fanesca and enjoyable anyway.
I realize that something this special, prepared during Holy Week, probably does require a sacrifice and is a labour of true love, but I am not sure my arms would hold out for 3 and a half hours any more.