Grilled Swordfish

Grilled swordfish on the grill is a light and tasty main course that you absolutely must prepare if you want a light but tasty lunch or dinner. Its fleshy and firm texture means that it is also palatable to those who are not fond of fish in general. The marinade with oil, chili, rosemary and lemon makes it really delicious and brings out its goodness, preventing it from becoming stringy during cooking... you just have to try it! The low fats of which swordfish is composed make it ideal in a careful and basically healthy diet; Personally, it's one of my favorite bluefish.

Ingredients

400 g 2 Swordfish Steaks

30 ml Sunflower oil

1 Lemon (juice and grated zest)

1 chili pepper

1 pinch Rosemary

1 pinch Salt

Preparation

Rinse the swordfish steaks under running water and pat them dry with paper towels. Place them in a bowl or on a plate and pour over the oil, salt, chopped chili pepper, a little rosemary, the juice of a lemon and its grated zest. Be careful not to grate the white part of the lemon, otherwise you will give the marinade a bitter taste! Stir so that all the swordfish is coated with the seasoning and cover with plastic wrap. Place in the fridge and let it rest for about 1 hour; If you have time, I recommend that you make it stay another hour in order to make it even tastier. Once the marinating time has elapsed, remove the slices from the fridge and place them directly, without draining, on the hot plate. Bake about 7-8 minutes per side, or until golden brown. Serve immediately, accompanied by veggies. Add more lemon, if you like.

 

Bucatini Pasta with Braised Beef

When it comes to rich and succulent recipes, the Piedmont region takes the field by unleashing truly magnificent dishes, just like braised beef in Barolo. Starting from the timeless vitello tonnato to the famous ravioli. Then there are recipes such as green sauce, an irresistible companion to boiled meats and sandwiches. And the desserts? The best! The panna cotta, whose texture never ceases to conquer gourmets all over the world. And after this irresistible roundup of delicacies, which are part of the heritage of Italian cuisine, let's move on to the top of all recipes: braised beef in Barolo. A highly sought-after second course that is prepared using the red wine of the same name from Piedmont. A rich and succulent recipe to dedicate yourself to and to give to guests during special occasions, and why not, even for the Christmas holidays, for a sumptuous Christmas lunch!

Since I don't like waste in the kitchen, I decided to enrich the cooking juices by blending the vegetables in the marinade, but if you prefer a brighter color and an even stronger flavor, just unwrap them and let the bottom shrink to obtain a colorful reduction. Now that you know everything you need to know about braised beef in Barolo, all you have to do is get in the kitchen to make this precious cult of our cuisine!

INGREDIENTS

Beef 1 Kg

Barolo (1 bottle) 750 Ml

Carrots (about 2 medium) 160 g

Celery (about 2 medium ribs) 100 g

Golden onions (about 1 coarse) 180 g

Garlic 1 segment

Rosemary 1 sprig

Laurel 2 leaves

Cloves 3

Black peppercorns 4

Cinnamon sticks 1

Butter 15 g

Extra virgin olive oil 50 g

Fine salt to taste

PREPARATION

To prepare the braised beef in Barolo, start by making an aromatic bag. Place the cloves, peppercorns and cinnamon in a piece of sterile gauze. Close and make a bow with kitchen string. Then add the rosemary and bay leaves and move on to the vegetables. Clean the celery, carrot and onion, trim and cut into 2-3 cm thick chunks, then peel the garlic clove. In a large bowl, pour the meat, vegetables, bag and fragrant bunch. Then cover everything with wine until the meat is completely covered. Then cover with plastic wrap and leave to marinate in the refrigerator for at least 8-12 hours. After the time has elapsed, drain everything without throwing away the bottom. Take the meat and place it on the cutting board, dry it with paper towels. In a frying pan, melt the butter in the oil over medium heat. As soon as the bottom is hot, add the meat and let it brown over high heat. Turn on all sides so that the crust forms on the surface. After a few minutes, transfer the meat and its bottom to a large pot, heat for a moment over medium heat and add the drained vegetables leaving them to flavor over lower heat for about 15 minutes. At this point you can adjust the salt and cover the meat with its marinade up to half. Bring to a boil and then close with the lid, lower the heat a little and let it simmer for 1 hour. After the time has elapsed, turn over and, only if needed, you can add a little more marinating liquid. Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate, covering with the lid. Then remove the aromas. Before blending the vegetables and the bottom of the cottra with an immersion blender, you can scoop up some liquid and set it aside. This way you can add it as needed to get the desired consistency. In the meantime, slice the meat, trying to get 2-3 slices per person and arrange in the serving dish; Cover the slices with the sauce. Your braised beef in Barolo is ready to be  enjoyed with the pasta of your choice!

 

OSSO BUCO DE VEAU À LA GREMOLATA 

Osso buco de veau, un plat italien classique préparé en braisant des jarrets de veau dans une sauce parfumée jusqu'à ce qu'ils soient tendres. Servez-le sur un lit de polenta crémeuse et garnissez de gremolata aux agrumes pour égayer les saveurs de ce plat décadent mais facile !

L'ossobuco est un plat italien traditionnel de la région de Lombardie à base de jarrets de veau avec os (ossobuco se traduit littéralement par « os troué »).

La moelle osseuse rend cette recette vraiment spéciale et luxueuse, parfaite pour le dîner du dimanche ou pour des occasions spéciales. Versez-le et dégustez-le avec la sauce riche ou étalez-le sur du pain croustillant.

INGRÉDIENTS

Regardez la photo ci-dessous qui vous montre tous les ingrédients dont vous avez besoin (moins le sel, le poivre et l'huile d'olive) ainsi que quelques conseils importants !

Jarrets de veau – assurez-vous que vos jarrets de veau sont suffisamment épais (1 pouce/2,5 cm) pour qu'ils ne se désagrègent pas aussi facilement.

La carotte, le céleri et l'oignon – connus sous le nom de il soffritto en italien, ajoutent tellement de saveur aux ragoûts et aux soupes.

Feuille de laurier et romarin – utilisez des herbes fraîches (bien que la feuille de laurier séchée soit acceptable), n'utilisez pas de romarin séché. Vous pouvez également utiliser du thym frais.

Vin blanc – utilisez un vin blanc sec pour de meilleurs résultats. Si vous évitez l'alcool, vous pouvez l'ignorer, mais cela affectera la saveur globale et je ne recommande pas de l'ignorer.

Bouillon – utilisez un bouillon de poulet faible en sodium afin de pouvoir contrôler la quantité de sel ajoutée. N'utilisez pas de bouillon de bœuf, il est trop fort pour le goût délicat du veau.

Pâte de tomate – connue sous le nom de purée de tomates au Canada, il s'agit d'une pâte de tomate riche et concentrée qui ajoutera beaucoup de saveur sans ajouter trop de liquide.

Akaushi Prime rib 

Akaushi Prime ribs are full of flavor and very juicy. It is a fan favorite for large gatherings and holidays. Akaushi Prime Rib Roasts are exquisitely marbled which provides a rich, full-flavored, delicious dinning experience! The Certified Akaushi Beef boneless prime rib roast is the perfect centerpiece to bring the whole meal together. This perfectly marbled ribeye roast is the epitome of indulgence and flavor, providing you with a dining experience that is truly extraordinary. Enjoy every bite of its unrivaled tenderness while creating lasting memories around the dinner table. I have expertly removed the bones, allowing for effortless cutting and serving. 

Prepare the perfect roast in 6 easy steps:

THAW: Slowly thaw the roast for up to 4 days in the refrigerator.

HEAT OVEN: Preheat the oven to 350°F and take the roast out of the packaging. For best results, pat it dry and allow roast to gradually reach close to room temperature before the next step.

SEASON: Season the roast by generously applying salt and your favorite seasonings.

ROAST: Place the prime rib in a roasting pan and cook for 15-18 minutes per pound or until it reaches your preferred finish.

REST: After it has reached your desired temperature, let the roast rest for up to 30 minutes under a loosely placed foil cover. This resting period could increase the internal temperature by 5-10 degrees.

SERVE & ENJOY: Slice your Certified Akaushi Beef boneless prime rib to your desired thickness and enjoy!

Broken spaghetti in broth

Whether it's summer or winter, if there's pasta with fish broth I don't hold back. The title already contains the whole recipe, starting with the type of pasta: strictly hand-chopped spaghetti. The technique that my grandmother used, and that I continue to use too, consists of breaking the spaghetti in half and placing them inside a tea towel. While you hold the napkin with one hand, with the other, closed into a fist, you crush them as if you wanted to knead. In the end, you will get perfectly chopped spaghetti. Spaghetti spezzati with fish broth has the scent of the sea, as long as you cook fresh fish just caught. The type may vary according to the availability of the day or personal tastes. Ultimately, a very simple recipe that combines the advantage of making us taste, in addition to a fragrant first course that will make us lick our lips, a second course with fish with tender and delicate meat.

Ingredients

Fish 500 gr 

Spaghetti 250 gr 

Celery 2 ribs

Parsley 1 sprig

Basil 10 leaves

1 large carrot

Potatoes 2

Salt to taste

Cherry tomatoes 8-10 

Onion 1/2

Steps

Talk to your local fishmonger and buy some mixed fish to make a good broth. For the recipe for Spaghetti spezzati with fish broth I bought 1 scorpion fish, 2 gurnards, 4 cicadas, 1 conger eel and some shrimps. Vary the type of fish according to your tastes and what the catch of the day offers. Start by removing the scales, then gut the fish, wash them thoroughly and place them to the side. In a large saucepan, fry chopped garlic, onion, parsley, chopped cherry tomatoes, carrot and celery in plenty of oil and let it go for 3/4 minutes. Arrange the fish so that they do not overlap, add a lot of water to cover them and cook for about 20 minutes. The time will vary depending on the size of the fish and the type (e.g. the presence of crustaceans). Season with salt and pepper. As soon as they are cooked, transfer the fish to a pan and, with the help of a sieve, strain the broth into a pan in sufficient quantity to cook the pasta. Bring back to the boil and toss in the previously chopped spaghetti. Season with salt and finish cooking. Serve with plenty of broth and garnish with a few pieces of deboned fish.

 

Acquasale alla lucana

This is a Lucanian variant, found in a fashion magazine*, which I decided to try because I like recipes with freselle, they taste so much of summer and turned off stoves... And every now and then a holiday from the kitchen is perhaps more than deserved! Aquasale is an ancient recipe belonging to the traditional cuisine of Cilento. A poor but nutritious and well-balanced dish was the breakfast of the fishermen and peasants.

Ingredients

400 g salad tomatoes

1 small red onion

1 cucumber

2 sweet green chilies 

50 g green olives

1 teaspoon oregano

1 clove of garlic

1 cup of water

extra virgin olive oil

4 round freselle (or stale bread)

salt

Preparation

Clean and chop the onion, and cucumber, slicing them thinly. Also cut the tomatoes and collect the vegetables in a bowl. Add the olives and crushed garlic. Add the water, oil – at least 3 tablespoons – oregano and salt to taste. Stir well and let it rest for a few minutes to flavor everything. Arrange the fresella (previously soaked with water) on individual plates and pour the salad over them. If you wish, you can accompany the acquasale with cured meats or hard-boiled eggs. Enjoy your meal!

 

Trapizzino

Staying on the subject of street food, among the Lazio street foods we cannot fail to mention the Trapizzino. One of the latest born among street food, it underwent a sudden rise that soon took it overseas, landing in New York. Born from the inspiration of Stefano Callegari, the Trapizzino is a triangular-shaped pizza pocket, crispy on the outside and soft on the inside. It is served stuffed with traditional sauces: from chicken cacciatore to Roman-style tripe, from parmigiana to tongue in green sauce, from burrata and anchovies to meatballs with sauce. It's a cross between pizza and a stuffed sandwich. The basic idea is to combine the richness of traditional Roman cuisine with the ease of consumption of street food.

Trapizzino is an innovative way to appreciate the taste of traditional recipes handed down from our grandmothers or from our family, elaborated with unaltered passion, remembering when we got up in the morning and felt the scent of the sauce that was already boiling for hours in the pot, when we secretly dipped our rosette (a bread strictly from the day before) conscious of the risk of being hit on our hands for it.

Trapizzino with Meatball in Sauce

Meatball Ingredients: Ground prime beef, Bread, Grana Padano cheese, Garlic, Salt, Onion, Egg, Nutmeg, Pepper.

Ingredients Tomato sauce: Peeled tomatoes, EVO oil, Celery, Carrots, Onion, Basil, Parsley, Salt

Meatball with sauce is a great classic of family Sunday cooking, and it has become a classic Trapizzino flavor. And if we all remember Grandma telling us, “Meatball is only eaten at home, because you never know what they can put in it”… with our meatball, Grandma can rest assured: I make it only with beef and organic tomatoes. What is it about the meatball Trapizzino that drives you crazy? The tomato sauce that collects inside the pizza triangle and takes us right back to childhood, when we used to sneak it into the pot!

Street food is trendy, and Rome's Trapizzino is one of its trendiest ambassadors. Invented in 2008 in the Testaccio neighborhood of the Italian capital, the half-sandwich, half-pizza treat has been so successful that, in just a few years, it has expanded not only beyond its birth neighborhood, and national borders, it has even opened in New York and Japan * and it plans for more openings.

So what is trapizzino and why is it so successful?

Trapizzino is a play on words that comes from the union of the words tramezzino (the classic Italian triangular sandwich found in many bars) and pizza; trapizzino is half sandwich, half pizza. The dough is that of pizza, shaped in the form of a triangle, made with sourdough starter, soft inside, crunchy outside. Then, rather than tomato and mozzarella, it is filled with classic Roman dishes, which take hours, if not days, to make. So Trapizzino has been able to combine tradition and quality with quick delivery and convenient prices, which is probably the secret of its success.

With time, Trapizzino has expanded its offerings beyond classic Roman recipes such as Roman-style artichokes (yum), Roman-style tripe and Roman oxtail stew; It now also offers stuffings inspired by other regional cuisines such as eggplant parmigiana or chicken cacciatore. 

So, what is the trapizzino and why is it so successful?

Over time, Trapizzino has expanded its offerings beyond classic Roman recipes such as Roman-style artichokes, Roman-style tripe, and oxtail alla vaccinara; It now also offers fillings inspired by other regional cuisines such as eggplant parmigiana or chicken cacciatore.

https://www.youtube.com/watch?v=Bqq-knDmRTE

 

Sicilian street food 

The latest Forbes ranking, published in 2017, placed the Sicilian capital in fifth position for variety, quality and genuineness of street food, the only Italian to have entered the ranking. Palermo and street food have a double thread, which has its roots in ancient times, when the art of getting by was a necessity and good food was created from the poorest raw materials. Most of Palermo's street food has, in fact, nothing sophisticated. No elaborate recipes, certainly a non-gourmet style in its original form, preferring instead leftover meat, such as the fifth quarter, and low-cost raw materials. Not even the advent of fast food has convinced the people of Palermo to abandon the delicacies that are bought on the street corner, from street vendors, immediately feeling at home when they hear people speaking in dialect and accompany a good bread ca meusa with a cold beer.

Among the Sicilian culinary specialties, in most cases we refer to humble foods, prepared with a few ingredients that are highly available on the island, but with a unique taste. Thus, Trinacria also rediscovers itself as the homeland of street food, the so-called street food, known to the inhabitants of the island long before this Anglo-Saxon expression was coined. Among the excellences that fully fall into this category we find, without a shadow of a doubt, the panelle, a symbol of Palermo's humble cuisine. Although it would be easier to taste them than to describe them, we can define panelle as "pancakes" prepared with chickpea flour. They have a rectangular (or in some cases round) shape and a thickness that never goes beyond 2-3mm.

Their origin is older than you might imagine. In fact, the first to process the so-called ciciri (chickpeas) were even the ancient Greeks. These, more than two thousand years ago, gave life to a pastry that is commonly identified as the first example of "proto panella". Later, it was the Romans who took up the culinary tradition of the Hellenes, bringing the dough to the ovens for the first time to be cooked. But we will have to wait until the late Middle Ages to have the first version of "panella fritta". At that time, in fact, this food became one of the symbols of the Angevin court: served in the form of savory puff pastry, it used to open banquets and delight guests, whetting their hunger.

Ingredients for the Panelle (Chickpea Fritters)

Chickpea flour 500 gr

Fine salt 10 gr

Water 1.5 lt

Black pepper to taste

Chopped parsley 10 gr

Preparation

Turn off the heat, put the cold water with the sifted chickpea flour in a large pot. Stir vigorously with a whisk and avoid the formation of lumps, then turn on the heat over medium heat and add salt and pepper, stirring constantly. At the end of cooking, the mixture will be firm and compact and can be completed by adding the parsley. Next, spread the mixture on a flat surface, such as the bottom of dishes for example, and let it dry for about 30 minutes. Finally, they will be ready to be fried for a few minutes in seed oil. To date, panelle represent one of the most popular foods of Palermo cuisine. 

Montefalco Rosso

The philosophy of BocaleThe Valentinis’ family has been linked by history and personal experiences to the City of Montefalco for over one hundred years. The background is the special Umbrian region, full of history and culture, where the act of every farmer is full of folk wisdom, simplicity, passion and sacrifice. The philosophy is influenced by the histories of men working in the fields, surrounded by the hilly landscape of rare beauty, where vines encircle the round forms of the earth.Since 2002, the Valentini family has returned to revitalize this environmental and cultural heritage creating Bocale, a company created to build on that old passion for wine passed down through the generations. Bocale is the dialect term used to indicate the two-liter jug of wine or oil, but, above all, the name by which this Montefalco family has always been known.

Bocale is a testament to the artisanal production of high quality wine while respecting the land, the environment and the people who have been working and living there for generations. The company has started in 2020 the conversion to organic farming. In the vineyard herbicides are not used, the soil is grassed between the rows to reduce mechanical work, erosion and runoff. The vineyard is treated with the technique of green manure and soil fertility is replenished with organic and mineral fertilizers without the use of chemicals. In the cellar are used only indigenous yeasts and neither micro-filtrations nor stabilizations are done. The wine obtained is the result of an artisanal process respecting the environmental cycles and the natural attitudes of a territory. The winery spreads over 10 hectares, 6 of which are planted with vines, and has an average annual production of 35,000 bottles.

Bocale in dialect, is a term used to indicate a two-liter mug of wine or olive oil, but also the name by which this family of Montefalco has always been known. The productions of Montefalco Rosso and Montefalco Sagrantino are authentic expressions of an innovation in the tradition, where the fruits of nature are mixed with the perfection and simplicity of human gestures. Central elements of the philosophy behind Bocale wine is the respect given to environmental cycles and the handcrafted process that makes the wine such a natural product full of personality.

Montefalco Rosso is a typical Umbrian wine with great versatility, which can match the complexity of a great wine with freshness and drinkability. It’s made mostly from the grapes of Sangiovese with a small percentage of a well-known indigenous grape, Merlot and Colorino. An ideal companion for a wide variety of dishes.

Grapes: 70% Sangiovese, 15% native vine, 10% Merlot and 5% Colorino.

Harvest: last ten days of September – early October. Handpicked from the vineyards.

Vinification: exclusively with natural enzymes. Wine does not undergo any kind of stabilization and filtration. Presence of sediments should be considered a guarantee of authenticity.

Aging: in barrels and barriques use for about 12 months and then aged in bottle for at least 6 months.

Aging: aging capability of at least 7-10 years if stored in ideal conditions.

Tasting notes

Ruby red with violet hues. Floral scents, reminiscent of violets, accompanied by fruity notes of ripe cherry and lightly spicy notes. Well structured wine, balanced with soft tannins and good persistence.

 

Eggplant caponata

Caponata is a typical dish of the Sicilian gastronomic tradition. It can be served as an appetizer and as a side dish and is perfect for the summer season, as the protagonists are the eggplants. My version is that of a family recipe.

The caponata is enjoyed cold, at room temperature, sprinkled with chopped basil. The caponata, kept tightly closed, in the refrigerator keeps well for two or three days, even gaining in flavor. However, remove it from the fridge at least an hour before serving. Caponata: one, a hundred, a thousand. How uncertain is the etymological origin of the name - from caupo, tavern keeper, indicating tavern food? From capon, a joking way invented by Spanish sailors to indicate the galletta, the biscuit that replaces bread during navigation? At Capone's, the fish that was once used as an ingredient instead of eggplant? - so the composition varies according to the season and the area of Sicily in which it is prepared. An example? There is a winter variant that includes artichokes instead of eggplant.

Of course, the preparation of this dish takes a few hours and if done the day before it gives time to the aromas to mix. Once cooled, it should be stored in the fridge to be taken out an hour before the meal. A dish for parties and special occasions, baroque in taste, it is served as an appetizer or side dish. I went to Sicily to find out what are the secrets to a perfect caponata. The version I present is from Messina. Here are the ingredients for six people: the dish is hearty, the portions don't have to be large.

INGREDIENTS

2 silk aubergines

1 large onion 

3/4 seeded and filleted cherry tomatoes

1 red bell pepper

40 g raisins

a stick of celery

100 g whole pitted green olives

30 g pine nuts

1 tbsp salted capers

extra virgin olive oil

3-4 tbsp white vinegar

1 tablespoon of orange blossom honey

2 tablespoons of unsweetened cocoa powder

Marsala

salt

Procedure

To begin with: the aubergines should be cut and put in water and salt for about half an hour so that they lose their bitterness. They should then be squeezed well and cut into cubes. Then peel and slice the onion, preferably red onion, which is sweeter. The celery stalk is also cut into cubes, keeping a few leaves. Then the pepper, first in strips and then in pieces. In the meantime, and this is a first secret, the raisins are soaked in a little Marsala. Frying: take all the time you need and follow this rule: onion, celery and then tomatoes together; eggplant aside; peppers aside. Not all at once, and this is another important precaution for the final result, because frying times are different and must be respected. Salt should be added at the end. For the eggplant, the heat must be high and the pan not too full to prevent it from being boiled and not fried. Two minutes before the onion and celery are sautéed, add the raisins, pine nuts and a handful of olives. It is stirred to toast the pine nuts. Then you turn off the stove. The composition: once fried, peppers and aubergines should be drained and pat dry, to dry the grease as much as possible. Then they should be added to onion, celery and tomatoes. The frying oil that you have to taste, and this is another secret, is only that of the sautéed onion and celery.

Meanwhile, in a glass, combine 3/4 tablespoons of white wine vinegar, one tablespoon of orange blossom honey and one or two tablespoons of unsweetened cocoa, stirring to dissolve the honey. When all the ingredients are in the pan of onion and celery, turn on the heat and pour the contents of the glass, stirring for 3/4 minutes, the time for the vinegar to evaporate. Final touch: with the heat off, add a few basil leaves, a sprinkling of chopped and toasted almonds or peanuts. If desired, a grating of bitter chocolate.

 

Scialatielli with clams, mussels, calamari, scampi and prawns, some cherry tomatoes and cascading parsley 

Today I propose a must of Neapolitan cuisine: recipe of Scialatielli with seafood, a tasty dish that is inevitable in fish-based restaurants. The scialatielli * a typical pasta shape of the Amalfi coast * was created by the hand of chef Enrico Cosentino in 1978 (presented at a culinary competition, earning him the entremetier of the year award); The name probably derives from two words of the Neapolitan dialect, namely, "scialare" (to enjoy) and "tiella" (frying pan). Scialatielli with seafood, a Neapolitan recipe from the Amalfi Coast, a classic dish on holidays and special occasions.

This dish that has its roots in the rich gastronomic tradition of Campania, in particular in the picturesque Amalfi Coast, kissed by the sun and bathed by the waters of the Tyrrhenian Sea, which has inspired a cuisine that celebrates the fresh flavors of the sea. Scialatielli are a variety of fresh pasta with an irregular shape and soft texture that makes them unique and perfect for capturing the intense flavors of seafood. Preparing this recipe does not require effort, but only the search for quality ingredients. Clams, mussels and prawns make the difference, along with cherry tomatoes, garlic, extra virgin olive oil and parsley, which reflect the Mediterranean influence present in the cuisine of Campania. Precisely for this reason, the dish represents not only a culinary experience, but also a fascinating immersion in the historical and cultural roots of one of the most fascinating regions of Italy. Enjoy your meal!

Ingredients

350 g Scialatielli

500 g Mussels

500 g Clams 

500 g Prawns

500 g Squid

2 cloves Garlic

Extra virgin olive oil

Parsley

Preparation

It is important to cook the seafood separately, so you will need 3 pans. Place the clams in a bowl with water and salt and leave them for about 1 hour so that they drain; Clean the squid by removing the entrails, detach the tentacles and chop into small pieces; Then clean the prawns by removing heads, shells and tails. Clean the mussels well place them in a pan with 2 tablespoons of water, cover with a lid and let them open spontaneously over medium-low heat. Filter the water from the mussels that came out during cooking using a colander lined with a tea towel. This allows all impurities to be eliminated. I recommend keeping a part of the mussels whole for decoration * then * put them on a separate plate. The water of the mussels should then be added to the pan with the clams, this step is important to give more flavor to the dish! In another pan, fry a clove of garlic with oil and pour in the clams, leaving them to open over high heat. At this point, add the shelled mussels and their filtered water. As for mussels, also for clams, take the mollusk out of the shells, keeping a part of it whole for the decoration of the dish. In another pan, fry 1 clove of garlic with a good drizzle of oil and add the squid and prawns. Bake for about 10 minutes. Finally, combine all the ingredients. In another pan, fry 1 clove of garlic with a good drizzle of oil and add the squid and prawns. Bake for about 10 minutes. Finally, combine all the ingredients. Serve your seafood scialatielli and enjoy them piping hot. And if you try them, let me know!

Tip

You can add pepper or chili pepper to taste. You can also prepare another shape of pasta with the mussel and clam sauce such as spaghetti, fettuccine or paccheri.