From Puglia. This dish looks fairly impressive, but is in fact quite easy to do. Spaghetti or linguine is mixed with seafood, and baked in the oven. The pasta absorbs the flavours from the seafood and the sauce is concentrated wonderfully. I had this dish at a restaurant near here “Zia Teresa” in Torre a Mare a while back. They served it using foil packets, but some people use greaseproof paper. Make one large package, or as I prerfer, one package per person. The recipe is really just a guide. The seafood is different from chef to chef and from day to day, depending on what is available. Include some kind of mollusc, like mussels or clams, something from the squid family, like calamari or octopus and something from the prawn family like prawns, scampi and shrimps. Some people also include a little fish, about 200 g, such as red mullet, sea bream or bass. Serves 4.
350 g spaghetti
3 cloves of garlic, peeled and bruised
1 kg of fresh tomatoes
200 g unpeeled raw prawns/shrimps
350 g clams (vongole veraci)
500 g mussels
200 g baby octopus or baby squid
A large sprig of fresh flat-leaf parsley, chopped
2 chillis (optional, use the chillis which you are used to. It is usually made quite mild here)
Dry white wine
Wash the mussels and clams under cold running water and pull the beards off. Put them into a large pan along with a clove of garlic, the parsley and half a glass of wine. Put on a high heat until all the shellfish are open. Remove most of them from the shells (you leave a few whole for garnish, if you like) and reserve the cooking liquid, strained if need be.
Blanch the tomatoes for a few seconds in boiling water, and then peel and deseed them. Roughly chop.
Heat about 4 tablespoons of oil in a large pan with the remaining 2 cloves of garlic. When they have browned, remove them from the oil. Add the octopus or squid, and cook over a medium heat for about 5 minutes.
Add the tomatoes and cook for a further 5 minutes. Add the cooking liquid from the shell-fish and the chopped chillis (leave them whole if you want to remove them at the end of cooking) and cook for a further 5 minutes. Add the unpeeled prawns and cook for a further 5 minutes. If you’d prefer to peel the prawns you can, but you’ll be losing quite a lot of flavour.
Cook the pasta about half the time recommended time on the packet. Drain and mix with the sauce.
Use a large square of kitchen foil, or 4 smaller ones for individual portions. Bring all 4 sides up and pinch together the corners, so you have a sort of foil “basket”. Fill each pouch with the pasta and fold over the top to close. Dont close them too tightly, leave some room. Bake in an oven preheated to 200°c for about 10 minutes.
Unwrap the package or packages at the table and have some finger bowls and napkins handy.
This dish, paradoxically, is from Naples. It is a bit of an institution there. Many families cook it for Sunday lunch. It is a type of “white” ragù, that is it is cooked for a long time without tomatoes. It will taste even better if you make it the day before, and heat it up before serving. It is usually served with ziti, broken in half, but any tubular pasta, such as penne or rigatoni will do. Some versions cook the beef as a whole piece, and serve the meat as the main course, but this recipe cooks it until it breaks down into the sauce.
The origins of the name are a bit of a mystery. Some say it was first prepared in the port of Naples, where it was popular with sailors from Genoa. Others say it is a dish originally prepared by cooks from Genoa.
500 g beef (topside or rump)
450 g onions
60 g celery
60 g carrots
1 sprig rosemary
1 bay leaf
1 litre beef stock
Finely chop the carrots and celery and thinly slice the onions.
Genovese chopped veg
Chop the beef into large cubes.
Saute the carrot and celery for a few minutes in a pan big enough to take all the beef.
Genovese browning veg
When they have taken some colour, turn down the heat and add the onions. Stir With a wooden spoon until the onions have softened.
Add the beef, rosemary and bay leaf. Cook over a very low heat for at least 3 hours. Check every half and hour or so, and add a little stock if it starts to get dry.
Genovese adding beef
After 3 hours add the rest of the stock and continue cooking until the beef has completely disintegrated and the sauce is thick and tasty.
Zuppa di aglio. Versions of this soup exist all over the world. I used to live in the Czech Republic and česnečka was said to be a fantastic cure for a hangover ;) It is best made with new season “wet” garlic, but regular dried garlic will give good results. Use very good stock, it will be so much better than cubes. It can easily be made vegetarian by using vegetable stock and a vegetarian cheese. Serves 4.
Simmer the garlic and potato in the stock for about 20 minutes. The garlic and potato should be very tender.
Liquidize until smooth and season with salt and pepper.
Cut a clove of garlic in half and rub the cut side on both side of the toast. This will produce quite a strong garlic flavour, so be careful. If you prefer a mild flavour, leave out this step altogether.
Drizzle the toast with olive oil, put a slice into each bowl, pour the hot soup on top and sprinkle with parmesan.
Pasta con fagioli e cozze. From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sauce which makes it very tasty. Serves 4.
700g mussels, cleaned
1 clove of garlic
50 ml white wine
450g cooked cannellini beans (You can use canned if you like)
200g chopped tomatoes
200g short pasta such as ditali, gnochetti sardi etc
100ml vegetable stock
1 tbsp chopped parsley
Red chilli to taste, fresh or dried
Pasta with beans and mussels ingredients
Soften the garlic in a little olive oil. Add the mussels and the wine, cover and cook over a high heat until the mussels have opened. About 5 minutes
Pasta with beans and mussels opening the mussels
Remove the mussels from their shells and strain and reserve the cooking liquid.
Pasta with beans and mussels cooking the pasta
Heat some olive oil in a pan and add the beans. Stir in the tomatoes, the reserved cooking liquid and the stock and bring to the boil. Add the pasta and cook until it is done (refer to the packet for cooking times).
Remove from the heat, stir in the mussels and sprinkle with the chopped parsley and chilli
From Puglia. This is another very simple recipe that I cook a lot when green beans are in season. The pictures have been sitting on my computer for a while, so they are no longer in season, but should be fairly easy to get. The recipe uses ricotta marzottica or dura, which is hard to get outside Italy. The best substitute is grana or parmesan. Don’t use regular ricotta, it’s a different thing completely. The beans are cooked for quite a long time and you might consider them to be overcooked, but it works well with the pasta. If you prefer, you could add the beans along with the spaghetti.Serves 4.
Ossibuchi con il risotto. From Milan. Veal has gone out of fashion in the UK at the moment. It never did in the Italy because they don’t use the “crate” method. Italians are more practical when it comes to food. The aversion to “white” veal has nothing to do with ethics, it doesn’t taste as nice. This is one of the most famous Italian veal dishes. In my opinion the best bit of the dish is the marrow, which I always save until the end. Serves 4.
Ossobucco finished dish
4 slices of veal shank with the bone in the centre (ossibuchi)
Fry the onion (and the celery if used) and the whole garlic clove, over a low heat, for a few minutes in the butter until softened. Remove the garlic before serving( if you want a stronger garlic flavour, chop the clove and fry it along with the onion).
Lightly flour the veal slices and add them to the onions. Fry them on both sides until they are lightly browned. Be careful not to disturb the marrow in the centre of the bone.
Turn up the heat and add the glass of wine. Let it almost completely evaporate.
Add a ladle of hot stock, reduce the heat to low, cover and cook for 35-40 minutes until tender.
Cook the risotto using the usual method, adding the saffron along with the last ladle of stock.
When the veal is cooked add the chopped lemon zest, half a clove of chopped garlic(optional) and chopped parsley (gremolata) and serve on top of the risotto.
Risotto al Vino Rosso. You need to use a good, full bodied red wine – the best you can afford. The basic rule applies. If you wouldn’t drink it, don’t cook with it :-) I used a Primitivo di Maduria , but next time I’m flush, I’ll try it with a Barolo.