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Rezepte: Naturalmente Bianco

SPAGHETTI WITH SEAFOOD

INGREDIENTS FOR 6 PERSONS 

  • 2 lb. 3 oz. mussels 
  • 12 lb. 3 oz. small clams 
  • 3 Italian sauce tomatoes 
  • 2 cloves garlic
  • 1 bunch parsley
  • 1 piece of hot red pepper
  • 1/2 cup extra-vergine olive oil
  • 1 lb. 1 1/2 oz. spaghetti pasta
  • salt, pepper 

Carefully wash and clean the shells of the mussels and clams. Put them in a pot, cover it with a lid and hold it over high heat, shaking it regularly, until the molluscs have opened. Remove the meat from all but a few of the shells, which will be used to decorate the dish. Peel the tomatoes and remove the seeds. Cut the tomatoes into small pieces. Finely chop the garlic and parsley, shred the hot pepper and put all of those ingredients in a soup bowl. Baste with oil, salt and freshly ground black pepper. Add the shelled mussels and clams. Boil the pasta in salted water and, when it has cooked al dente, drain it and cool it in running cold water. Drain the pasta again, add it to the soup bowl and blend well. Allow the pasta to soak up the various flavors for at least one hour before serving it garnished with the shells from which the molluscs were not removed and some parsley leaves.

BIGOLI IN ANCHOVY SAUCE

"Bigoli in salsa" is the traditional dish for days of fasting: Christmas Eve, Ash Wednesday and Good Friday.
Slice two large onions and clean 70g. of salted sardines or anchovies, washing them carefully and leaving them to soak for a while. Lightly fry the onions and the sardines, cut to pieces, in 100 ml. of olive oil, first over high flame without a lid and then, when the onions turn golden, add two spoonfuls of water to halt the cooking, cover and leave over a very low fire until the onions are completely soft like tender golden fillets. Cook 400 g of pasta until it is "al dente" and season with the sauce, adding a pinch of freshly milled pepper. There are many variations of this dish whose traditional recipe is the one here: you can add garlic, or use tuna fish instead of the sardines.

CREAMED COD

Dried cod, or more properly "stockfish", came from North in exchange for spices and has always been a major part of Venetian cuisine. It can be prepared in many ways besides the following, which is perhaps the most popular. In a large container, cover dried cod with water; and leave to soak for 48 hours, changing the water periodically. Boil for 2-3 minutes in salted water. Divide into very small pieces, including the skin and the bit of intestinal membrane found inside. Put these pieces into a churn (or Cuisinart with appropriate attachment) and beat together with a quarter of their weight in olive oil or, if preferred, vegetable oil - to be added very slowly, a little bit at a time. Churn until eveything is reduced to a sort of delicate cream, add salt and pepper to taste and flavour with a very little finely chopped garlic. The amount of oil can be increased if necessary. Some people add a bit of the cooking broth and/or a bit of hot milk to make creamier.