Tag: shellfish

Shellfish Soup Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg clean mussels
1 Kg purged cockles
500 g purge razor clams
500 g purged clams
400 g cherry tomatoes
4 oysters
3 cruschi peppers
2 shallots
a fresh chilli
fish soup
tarragon
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe for the shellfish soup, slice the shallots and brown them in a saucepan with 2 tablespoons of oil for 3-4 '. Wash the cherry tomatoes, blend them and sift them, then add them to the sautéed shallot with 2 ladles of fish broth, reduce for 5 ', add salt and add all the shells; cook for another 5 'with the lid on.

Add the chopped cruschi peppers and turn off. Complete with 3 sprigs of tarragon and finely chopped fresh chilli. Accompany the molluscs with crispy scones or slices of toasted homemade bread.

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Seafood risotto, a refined recipe, made with shellfish and shellfish – Italian Cuisine

It is an elaborate dish, which contains all the flavor of the sea. It will take you time, but the result will be extraordinary

The scent of shellfish, the consistency of risotto, a good glass of white wine served at the right temperature and you're done: you're not on vacation, but the seafood risotto with its aromas it will make you dream of being already in front of the sea, in full relax. This dish, which is a must of Mediterranean cuisine, is prepared in many Italian regions and different versions are known.

Molluscs, but also shellfish in the traditional recipe

Risotto alla pescatora is one of those dishes that lends itself to the most risky reinterpretations. Every fish goes well with the flavors of this recipe, where it is essential that the raw material is very fresh. In the original version, as well as clams and mussels, there are squid and then prawns and scampi, which with their sweetness balance the flavor of the shellfish.

Broth? Better fish cartoon

For a really tasty dish, the secret is to cook the rice not in any broth, but in the comic you will prepare by boiling the fish waste. In addition to the shrimp and prawn carapace if you have scraps of other fish, add them to water, celery, onion and carrot. Boil everything for about an hour, until the liquid has reduced by half. Then strain everything and leave to cook rice.

seafood risotto

And now the recipe for seafood risotto

Get yourself 1 kg of clams (or lupins) and 1 of mussels: clean the mussels under running water, remove the byssus from the mussels, that dark filament placed between the two valves and clean the clams. Put mussels and clams in a large pan with a drizzle of oil and a clove of garlic. Cook with a lid, until the shells have opened. At this point turn off, remove the shellfish and strain the cooking liquid that you will need to add to the fish broth to make the risotto. Shell shrimp and prawns and boil them in boiling water for a few minutes. Prepare the comic with the shells and leave it aside. Take the squid, clean them, wash them and cut them into strips. In another pan, sauté a sliced onion over a low heat in a little butter: when it is golden, add the rice and toast it. Sprinkle with a glass of white wine, add the squid and then gradually add the fish stock, until the rice is cooked. Just before turning off, add salt and then add the mussels, clams, prawns and prawns to the rice. Sprinkle with chopped parsley and serve with a good glass of fresh white wine.

In the tutorial some more suggestions for a perfect risotto

Snails, snails, escargots: the advance of gourmet shellfish – Italian Cuisine

In Abruzzo they are called ciamaiche and are consumed with the grandinjie's pizzas. Needless to say, they are as amazing as they are of humble origins, food of the "cafoni" that we find in Fontamara, poor like them and strongly anchored in the traditions. In Paris, ça va sans dire, they are called escargots and, nomen omen, are among the most refined foods ever. In reality they are always earth snails, refined for a long time and, where they weren't, considered gourmet food even thanks to the versatility and charm of vintage. Finally, in Borgo San Dalmazzo, near Cuneo, there is a fair dedicated to snails. It's called Fiera Fredda and its queen is in particular the Alpine helix pomatia, bred in the foothills area.

All declinations

The most prestigious recipe that concerns them is that of the noble ones escargots à la bourguignonne, but they are also sublime prepared with any type of sauce, from tomato to mushroom sauce, or served with polenta. With butter, parsley, garlic and various sauces, stewed, in tempura: long live the snail and all its variations.

How gourmet is …

Just think that the delicious and refined (in spite of the profession) Vivien / Julia Roberts in the famous Pretty Woman scene set in the gourmet restaurant is grappling with the escargots and the difficult cutlery. In fact, gourmets are more and more crazy about these shellfish that can also be enjoyed in a delicious setting caviar derived from their eggs, not to mention that from them precious burr you can make cosmetics and even, if you wish, a refined strawberry sorbet.

Two numbers

As one of our articles titled Slowly, the snails advance and they advance because they are good, but also because they are eco-friendly thanks to their very low emissions, they can be nourished with vegetable waste and therefore have a beneficial effect on the environment and have a high nutritional value. many high quality protein and minerals, massive doses of B12, low fat and many amino acids and vitamins. So much so that in just 10 years production has increased by 452 percent and Italy alone contributes 10 percent to all world consumption.

The most famous (and valuable) species

Helix aspersa Muller and Helix aspersa Maxima (larger) are the two species of snails typical of the Mediterranean area and, therefore, the most raised. In Sicily, a company biologically raises a new species, the Helix aspersa Muller Madonita, the blessed fruit of a daring cross between native Sicilian snails and French snails.

The rituality of cleaning

Behind their cleaning there is an art, also because it is obviously a delicate moment and a crucial passage, even if not exactly cruelty free.

There are those who leave them in cages for more than a week on an empty stomach, those who put them in a large wicker basket with salad and sawdust to let them out, those who still leave them alive among pieces of bread.

Surprising in all cases (or perhaps not surprising at all) that the snails have crossed centuries and centuries of gastronomic history, slow but inexorable to enrich aristocratic or humble tables.

Witness the great book of French cuisine by Auguste Escoffier, the Artusi, the Cucchiaio d’Argento and even Marco Gavio Apicius, at the turn of the birth of Christ, gastronomist, cook and writer who wrote the De re coquinaria.

Emanuela Di Pasqua,
April 2019

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