Cozze alla marinara. All dishes called alla marinara were originally prepared by fishermen from the ingredients readily available to them on board. This dish is very simple, but delicious all the same.
2 kilograms Mussels, cleaned
Plenty of pepper
Heat a dry pan to a high heat.
Add the mussels and plenty of black pepper.
As soon as all the mussels have opened, remove from the heat and sprinkle on the parsley.
Serve in bowls along with the liquid they released during cooking. Mop up the juice with some crusty bread.
Lagane con pure di fave. From Puglia. This is another example of la cucina povera or peasant food. It uses very frugal ingredients but the results are delicious. These dishes have enjoyed a bit of a renaissance recently in Italy. Rightly so in my opinion. Serves 5
500 grams tagliatelle (preferably fresh) (known locally as lagane)
Put the beans into a saucepan and cover with twice the depth of water. Add salt (the original recipe called for a tablespoon!) and cook over a medium heat, without stirring, until the beans are very soft. Mash with a wooden spoon.
Fry the onion in plenty of olive oil until they are starting to caramelize.
Cook the tagliatelle al dente, drain and mix with the puree.
Transfer to a serving dish, pour over the onions and their cooking oil and serve immediately.
Cozze ripiene. From Bari. This recipe was given to me by Marilisa – thanks a lot for taking the trouble. They were delicious 🙂 It’s actually her granny’s recipe and Marilisa’s favourite. The recipe seems a bit daunting as you have to open the raw mussels, but it’s really not that difficult. Follow the link below if you want to know how. Serves 4-5
This is another recipe from Tiziana (many thanks). This one of the most common ‘Sunday lunches’ in Bari. I think it’s known as “Sunday gravy” in the Sates. The recipe doesn’t give very precise measurements as it depends how many people you are cooking for and your personal taste. As a rough guide allow 2-300g of meat per person. Tiziana usually serves the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.
Ragu alla Barese ingredients
Thin slices of meat (you can use beef, veal, pork, or horse meat),flattened with meat mallet
Pieces of lamb (preferably on the bone)
Lardo(salted lard) or prosciutto fat or fatty pancetta
Chop together the lardo, parsley, garlic, pepper and pecorino to make a coarse paste.
Place a little of the paste in the middle of each slice of meat. Roll up and secure with a toothpick.
Take a large pan(NOT nonstick) and add the onion, some olive oil, the meat rolls, the lamb pieces and half a glass of water.
Cook over a high heat making sure that the meat catches on the bottom of the pan but doesn’t burn. Scrape the pan frequently with a wooden spoon. This is an important step as it contributes a lot of the flavour of the sauce.
Add the wine and allow to evaporate
Add enough passata to cover the meat well
Cook over a very low heat until the meat is tender. (A slow cooker would be ideal)
A few minutes before the end of cooking, season with salt and pepper.
For the best results, allow to cool, refrigerate over night and reheat the next day.
When you are ready to serve, remove the meat and keep warm.
Serve the sauce with pasta as the first course followed by the meat as the second course.
If you prepare this on April 25, you will be carrying on an ancient tradition that dates from the days of the Republic of Venice. This springtime dish of creamy rice and peas is made in Venice and its surroundings area to celebrate the feast day of its patron, Saint Mark. Almost the consistency of a soup, risi e bisi should be served as a course of its own. In the past, risi e bisi was presented on Saint Mark’s Day with much ceremony to the doge, the leader of Venice. You can streamline this dish by using small frozen peas.
When the rice is cooked al dente remove from the heat. Adjust salt and pepper, stir in the parmesan and the rest of the butter. Serve immediately
Giorgio Mantello used the picture above to illustrate an article on his site a cena da Giorgio. This is a translation of his comments:
I chose this image because it shows excellently what should be the consistency of the risotto – neither too thick nor too liquid – in Venice is said to be “moeche”. which translates as soft and a little sticky. enjoy!
Tiella di patate, riso e cozze. Tiella alla Barese. Riso patate cozze. Finally the definitive recipe! This recipe was given to me by Tiziana who is one of the best cooks in Bari (or so her friend Rosa tells me 😉 ) Many thanks Tiziana. It uses mussels which have been opened when they are still raw. My fish monger did this for me, but in the UK you’ll probably have to do this yourself. Here’s a link to show you how. Good luck 🙂
1.5kg potatoes, sliced
300g risotto rice, soaked in cold water
1kg mussels, opened on the half shell – reserve the liquid
Lumache con lumache di mare. Or snails with sea snails! I was mightily confused when I first translated this recipe until I realised that they meant the pasta shapes known as snails with whelks.
Whelks are more often eaten poached and eaten as part of a seafood antipasto. They can also be dressed with lemon juice and olive oil. Serves 4
Pasta with whelks ingredients
350 g lumache (or similar pasta shape)
500 g whelks — thoroughly washed and soaked in cold water for 3-4 hours
1 medium onion — chopped
1 clove garlic
100 ml dry white wine
100 g tomatoes — chopped
1 chilli — chopped
Drain the whelks. Add to a pan along with the tomatoes garlic and chilli. Cover with fish stock and simmer until the whelks can be removed from their shells (with the aid of a tooth pick) About 10 minutes. Keep a couple of shells for decoration. Discard the stock.
In a clean pan, fry the onion in a little olive oil. Add the whelk meat and fry for another minute. Add the wine and let it evaporate. Add the parsley and remove from the heat.
Cook the pasta and toss with the whelk sauce. Serve immediately
Pasta with whelks finished dish
PS The more sharp eyed among you will have noticed that when I cooked this dish I couldn’t find lumache. Isn’t that just typical 🙂 I used gnocchi instead.