Logo De Stefani
Italiano | English | Deutsch

Rezepte: Pinot Grigio



  • 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 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.



  • four 400 gr. sea bass, filleted 
  • 2 tablespoons extra virgin olive oil 
  • 20 ml. anise liqueur 
  • 1 pat butter 
  • 10 fennel seeds 
  • freshly chopped parsley 
  • 1 glass dry white wine 
  • salt
  • pepper
  • flour 

Season the sea bass fillets with salt and pepper and flour on both sides.  In a large frying pan heat the olive oil until sizzling hot, then add the fish and cook until golden brown. Drain the oil and add the white wine, the anise liqueur, the fennel seeds, and cook for 3-4 more minutes. Transfer the fillets to a serving plate. Bind the sauce with the butter over a high flame, then pour around the fish. Sprinkle with the parsley.